Smoked salmon with pasta in a sauce of shallots, garlic, white wine, lemon, and cream, with toasted pine nuts and parsley.
- 8 ounces spaghetti (or other) pasta
- 1/4 cup pine nuts
- 2 Tbsp 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 Tbsp lemon juice
- 2 Tbsp lemon zest (divided into 1 Tbsp and 1 Tbsp)
- 2 Tbsp chopped fresh parsley or dill
- 4 ounces smoked salmon, cut into bite sized pieces
- Fresh ground black pepper
1 Heat to boiling a large pot with at least 4 quarts of salted water in it. (2 Tbsp of salt for 4 quarts of water.) While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.
2 Once the water is boiling, add the pasta to the pot. Cook uncovered on high heat at a rolling boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).
3 While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest. Increase the heat and let boil down by half. If you want a slightly creamy sauce, add the cream and let boil a minute more.
The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.
4 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.