Salmon Pasta Recipe (Pasta al Salmone)

🧂 Ingredients

• 2 tablespoons olive oil
• 1 peeled small diced shallot
• 2 finely minced garlic cloves
• 2 tablespoons capers and brine
• 1/3 cup dry white wine
• 2 cups heavy whipping cream
• 8 ounces smoked salmon

  cut into ½” chunks
• 1 tablespoon finely minced fresh dill
• Juice of ½ lemon

  about 1 to ½ tablespoons
• 1 pound fresh or dry linguine
• coarse salt and fresh cracked pepper to taste

Instructions

• 1 Start my preparing the shallot, garlic, and dill.
• 2 Cut the smoked salmon into ½” chunks. Set them aside.
• 3 Add the olive oil to a medium to large-sized sauce pot over low to medium heat.
• 4 Stir in the shallots, gently season with salt to draw out moisture, and cook
  them for 3 to 4 minutes or just until they start to turn brown.
• 5 Add the garlic and cook just until fragrant, which takes 30 to 45 seconds.
• 6 Add the capers with some of the brine they are in along with the white wine.
• 7 Cook the wine over medium heat until it is au sec, or almost gone. About 2
  tablespoons of liquid should remain.
• 8 Pour in the cream and cook it while occasionally stirring until it becomes very
  thick.
• 9 The cream sauce should easily coat the back of a spoon. If you run your finger
  through the center of the back of the spoon and the top part of the cream does
  not dribble into where you ran your finger, then you are at the perfect
  consistency.
• 10 Stir in salt, pepper, salmon, fresh dill, and lemon juice, and keep the sauce
  warm over low heat.
• 11 Add your pasta to a large pot of boiling salted water and cook it according to
  its instructions or until al dente.
• 12 Drain the pasta and fold it into the cream sauce with salmon until it is
  completely coated.
• 13 Serve with an optional garnish of minced fresh parsley.

Nutrition Info