Makes 2-3 servings
This dish can be pulled together quickly. And, there’s room for customizing: add more or less wine or cream to taste; add some asparagus; use smoked trout instead of the salmon. The essentials are smoked fish, lemon, garlic, and pasta with some olive oil, wine, and cream binding them together.
- 8 ounces of spaghetti (about half of a package)
- salt & pepper to taste
- 2 Tablespoons olive oil
- 1/3 cup finely chopped shallots (can substitute onions)
- 2 cloves garlic, minced
- 1 cup cooking or dry white wine
- 1/2 cup cream
- 1 1/2 Tablespoons lemon juice
- 2 Tablespoons thinly chopped fresh basil
- 2 cups Hi Mountain smoked salmon, made using Hi Mountain Alaskan Salmon Brine and Alder Orange Peel Smoke Can, cut into bite-sized pieces
- Bring a large pot of water to a boil to cook the spaghetti. Add a few dashes of salt to the water. Once boiling, add the spaghetti and set the timer according to the package directions. While the spaghetti 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 and lemon juice. Increase the heat and let boil down by half. Reduce the heat. Add the cream and boil one minute more.
- The sauce and the spaghetti should be done about the same time. If the sauce is done before the spaghetti, take the sauce off the heat.
- Drain the spaghetti and add it to the skillet containing the sauce a little at a time, making sure you have the right spaghetti-to-sauce ratio for your tastes. Use tongs to incorporate the sauce and the pasta. (This is where other ingredients can be added to suit individual tastes such as: a cup of chopped, steamed asparagus, sautéed mushrooms or peas. Use only two additional ingredients, or the dish will become too busy).
- Add the smoked salmon to the skillet and gently fold into the pasta. Continue to cook for another minute to warm the salmon. Sprinkle the chopped basil on top before serving