Italians make this pasta on Valentine's Day but it is too good to confine to one day of the year.
Pasta with Smoked Salmon
1/2 pound of Pasta, linguine or penne
1/4 to 1/3 of a pound of Smoked Salmon, thinly sliced and cut into shreds
1 Shallot, slice thin
2 tablespoons Butter, preferably unsalted
1/2 cup of heavy Cream
1 tablespoon minced Parsley
1 tablespoon Whiskey, Brandy, Vodka
Salt and Pepper
This is how I do it. Cook pasta according to the directions on the box. This sauce is speedy (about 5-7 minutes) so do the sauce preparation work first and do not overcook the sauce or the pasta. Start the sauce after you put the pasta in the boiling water.
Saute the Shallot in Butter until it is transparent. Do not brown. Add the shreds of Salmon, cook a moment until the Salmon changes color, add the liquor and saute until the liquor evaporates. Very gently stir in the cream. Check the seasoning. Add the Parsley. Add the drained pasta to the pan sauce and gently turn the contents until the sauce covers all the pasta. Serve promptly. Ideally diners are already seated and salivating.
Serves two to four depending upon whether you serve at as dinner or a first course. Yes, I put grated cheese on the table for those who like it on all pasta. Like me. This is Italian fast food. Whole dish takes 25 minutes start to finish.