Smoked Salmon Pasta

This was a really delightful surprise.  I had run across some salmon in the freezer which  I had smoked a few months ago and knew I needed to use it immediately.  I also had some fresh dill on hand I wanted to use, so I did a quick search for a recipe.  

And I hit the jackpot.  This is truly a lovely, light dinner.  It would make a great summer meal.  I served it with steamed asparagus on the side, but you could certainly just add it directly into the pasta dish.

Use hot-smoked salmon for this dish.  Also, personally, I would probably double the amount of pine nuts, and add more lemon juice and zest.

SMOKED SALMON PASTA RECIPE (2-4 servings)

8 oz spaghetti
salt
1/4 cup pine nuts
2 Tbsp EVOO
1/3 cup chopped shallots (or finely minced sweet onions)
2 cloves (2 tsp) garlic, minced
1/3 cup dry white wine
1/4 cup cream
1 Tbsp lemon juice
2 Tbsp lemon zest, divided
2 Tbsp (or more) freshly chopped parsley or dill (use the dill!!!)
4 oz smoked salmon, cut into bit-sized pieces
Freshly ground, coarse black pepper

Heat to boiling a large pot with at least 4 quarts of water in it.  While the water is heating, brown the pine nuts (optional).  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.

Once the water is boiling, salt with 1 Tbsp of salt for every 4 quarts of water.   Once the water returns to a boil, add the pasta to the pot.  Leave uncovered, on high heat and let cook with a vigorous 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).

While the pasta is cooking, prepare the sauce.  In a large skillet heat olive oil on medium-high.  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 creamier 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 of the heat.)

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, pine nuts, parsley or dill, and the remaining lemon zest.  Season with black pepper.