Let me start by giving out my recipe for this Smoked Salmon and Asparagus Pasta. What I love about this dish, other than the smoked salmon, is that it is so easy to do. It is almost fail-proof, and provides a lot of room for improvisation. You can add cream, leave out asparagus, use arugula, throw in some capers, etc. The essentials are smoked salmon, salt, freshly ground pepper, garlic, and pasta with some olive oil.
Smoked Salmon and Asparagus Pasta
8 ounces spaghetti (or other) pasta
2 Tbsp olive oil
2 cloves garlic, minced
1/4 cup cream (optional)
4 ounces smoked salmon, cut into bite sized pieces
Freshly ground black pepper
1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Add in asparagus at the last 2 minutes of cooking. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third. If you want a slightly creamy sauce, add the cream and let boil a minute more.
3. Add the drained pasta to the garlic sauce and toss. Turn off the heat, add the smoked salmon and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with lemon wedges and Parmesan on the side.
4. Season with freshly ground black pepper.
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Purple OvenF7 Building, Scout Rallos corner Tomas Morato, QC
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