This is an old recipe of my dad’s. Great for leftover grilled or smoked salmon. He usually makes it with penne, I tried it with Cascatelli and yum! Also having dinner outside on the longest day of the year!
Ingredients
- 3 Tbsp butter
- 4 oz smoked salmon, chopped finely
- 2 Tbsp finely chopped shallots
- 1 small zucchini
- Juice of 1/2 large lemon
- 6 oz heavy cream
- 2 oz scotch or Irish whisky
- Salt and pepper to taste
- White pepper, a good amount
- 8 oz pasta
- Side of grilled or air fried asparagus (tossed in olive oil, balsamic, lemon, salt, pepper and chopped shallot)
Instructions
- Chop shallots and slice zucchini.
- Place butter in a large frying pan over low flame. When it has melted, add the shallot, zucchini, and salmon and cook for about 2 minutes (longer if using raw salmon).
- Then add lemon juice and mix well.
- Add the cream and whisky and cook long enough to let the alcohol evaporate. Adjust salt and pepper. Mix well.
- Meanwhile, cook the pasta very al dente. Drain and add it, well dried, to the salmon mixture in the large frying pan.
- Gently mix so that the pasta is well coated. The sauce will finish cooking the pasta. Test for doneness. If the sauce is too dry, add some more cream. It should be very smooth and creamy, but the pasta should not swim in it. Fresh black pepper atop each serving finishes the dish. No cheese with this.
NicStan Cooks 