Hey Guys! Today we have another pasta dish for you! Yay pasta! This has actually been my favorite summer pasta (I’ve been eating it both hot and cold), but I think it’s a great one to make anytime of the year. The sauce is so simple to make and so damn delicious! I also love how the wild salmon leaves a bit of a orange hue when added to the reduced cream; it’s so pretty and currently so seasonally appropriate!
I can’t stress enough how simple this recipe is…you’re literally reducing cream with a couple ingredients and tossing in some Parmesan and pasta to finish it up. The caviar/roe aspect is totally optional, but I love adding it. The little balls of roe create an extra layer of bright brininess to the dish and I love how you can feel them pop in your mouth. I don’t recommend stepping out and buying the most expensive or high quality sturgeon caviar…no, no, no…no need! You really want to save that kind for special occasions and to eat with a couple caviar accouterments. For this dish a standard lumpfish or paddlefish roe should be just fine (plus much less expensive). Again, the roe is just an added bonus, but this dish is still absolutely lovely without it! I urge you all to make this dish asap!! Enjoy! xx, Jenny
Capellini with a Smoked Salmon Cream Sauce
12 ounces of capellini
1 1/2 cups heavy cream
1 shallot, minced
1 garlic clove, minced
3 ounces shredded Parmesan
6 ounces cold smoked salmon, roughly chopped
2 lemons, zested and divided
salt and pepper to taste
1/2 ounce lumpfish or paddlefish roe
1. Fill a large pot with water and bring to a boil. Add a small handful of salt and pasta. Cook pasta, stirring occasionally, until al dente; about 4 to 5 minutes. Drain, reserving 1/2 cup pasta water and set aside.
2. In a large skillet add cream and place over medium heat. Bring cream to a simmer and add shallot and garlic. Reduce cream by 1/3, and stir in shredded Parmesan.
3. Stir in smoked salmon, 1/2 of the lemon zest and pasta water. Lightly season with salt and pepper and simmer for an additional minute.
4. Add pasta and toss together until well coated. Add roe, if using and toss together. Finish with remaining lemon zest and serve.