Smoked Salmon Pasta

This recipe was begged for at a tiny little restaurant in Rome.  The chefs name was “mama” and thankfully she obliged and allowed us an unforgettable taste sensation!!!

Ingredients

2 Tbs butter                                                     
1 small onion (or 4 shallots)
1/2 cup of finely chopped red pepper
2 garlic cloves (minced)
3/4 cup of chopped smoked salmon (I often use the smoked salmon tips in the fish section.  You can also substitute the salmon for any type of fish)
1/2 cup of whipping cream
1/2 cup milk
1 Tbs fresh tyme or 1/2 tsp
dried
Salt and pepper to taste
1/4 cup parmesean cheese
2 cups of bowtie pasta (but you can use anything!!)

In saucepan melt butter over medium. Saute onion and red pepper about a min. Add garlic saute for another min or two. Add smoked salmon saute 2 min. Bring the temp up a notch and add cream, milk, salt, pepper, thyme, 1/2 the parm cheese. Reduce to low. Stir gently about 5 min until it thickens a bit. Dont let it boil but don’t freak out about it either. Remove from heat and keep warm. Cook pasta el dente of course. Pour sauce over pasta. Sprinkle with cheese.

Takes about 20 min. I double it as this is only for 2. Don’t expect a thick sauce, the joy of it is the lightness and the flavor. You can also add anything you want in place of the salmon. I have done scallops, shrimp, vegetarian (replace salmon with mushrooms)  use your imagination.

* for lower fat, you can replace whipping cream with 3/4 cup of low fat sour cream (I have never tried it but it is another option)

Ken Kostic