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¼ cup extra-virgin olive oil
1 small onion, chopped
¼ pound smoked salmon, chopped
1 cup heavy cream (a.k.a. whipping cream)
3 tablespoons capers, drained
Salt and freshly ground black pepper to taste
1 pound pasta, cooked al dente, drained (reserving about 1/4 cup of the cooking water),
and tossed with olive oil
Freshly grated imported Parmesan cheese |
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Method - Serves 4.
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| 1. In a large skillet, heat the olive oil over medium-high heat. |
| 2. Add the onion and saut‚ until translucent, but not browned. |
| 3. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. |
| 4. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. |
| 5. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. |
| 6. Serve with freshly grated Parmesan cheese. |
