Smoked Salmon Pasta With Scotch
Spinach can be a bit astringent, which i fix in this dish by mixing it with a moderate amount of.
Recipe Summary Smoked Salmon Pasta With Scotch
Delicate smoked salmon in a creamy reduction sauce spiked with Scotch -- full of flavor!Ingredients | Salmon And Aubergine Pasta1 (16 ounce) package dry penne pasta1 tablespoon olive oil1 medium onion, finely chopped2 cups fish stock2 cups white wine3 tablespoons Scotch whiskey½ pound chopped smoked salmon2 cups heavy creamfreshly ground black pepper to taste½ cup grated Parmesan cheese for topping1 bunch Italian flat leaf parsley, choppedDirectionsBring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Pour in the fish stock and white wine, and cook until reduced by 1/2.Remove the skillet from heat, and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the skillet to medium heat, and mix in the salmon. Stir in the cream, and bring the mixture to a boil. Continue to cook and stir until thickened.In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper, and top with Parmesan cheese and parsley to serve.Info | Salmon And Aubergine Pastaprep: 15 mins cook: 30 mins total: 45 mins Servings: 8 Yield: 8 servings
TAG : Smoked Salmon Pasta With ScotchSeafood, Fish, Salmon, Smoked,