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Smoked Salmon Pasta
Smoked Salmon Pasta
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elegant smoked salmon pasta with a shallot, garlic, white wine, lemon cream sauce, topped with toasted pine nuts and fresh parsley.
Ingredients:
  • 8 ounces spaghetti (or other) pasta
  • Salt
  • 1/4 cup pine nuts
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup chopped shallots (can substitute onions)
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine (can substitute pasta cooking water with a Tbsp of lemon juice)
  • 1/4 cup cream
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon zest (divided into 1 Tbsp and 1 Tbsp)
  • 2 tablespoons chopped fresh parsley or dill
  • 4 ounces smoked salmon, cut into bite sized pieces
  • Fresh ground black pepper
Instructions:
  • Boil salted water: In a large pot, bring at least 4 quarts of water to a boil with 2 tablespoons of salt added.
  • Toast the pine nuts: Place pine nuts in a large skillet over medium heat, stirring occasionally until fragrant and lightly browned. Remove from pan and set aside.
  • Cook the pasta in boiling water until al dente, typically 8-10 minutes. Before draining, reserve one cup of the pasta cooking liquid.
  • Prepare the sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté shallots and garlic for 2 minutes, then stir in white wine, lemon juice, and 1 tablespoon of lemon zest. Increase heat and simmer until reduced by half. For a creamy touch, add cream and simmer for an additional minute. The sauce should be ready when the pasta finishes cooking; remove from heat if done before the pasta.
  • Combine cooked pasta, reserved pasta water, smoked salmon, toasted pine nuts, parsley, and lemon zest to the skillet. Adjust the pasta's consistency with a bit of reserved cooking liquid if needed. Finish with freshly ground black pepper.

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