Spaghetti with Smoked Salmon
You will need:
°6 ounces smoked salmon slices or ends, fresh or frozen
°1 1/4 cups light cream
°pinch of ground mace or grated nutmeg
°12 ounces fresh or dried spaghetti
°salt and ground black pepper
°3 tablespoons chopped fresh chives, to garnish
1. Cut the salmon into thin strips, each about 2 inches long. Place the strips in a bowl and add the cream and the mace or nutmeg. Stir to combine, cover and let stand for at least 2 hours in a cool place.
2. Cook the pasta in a large saucepan with plenty of boiling salted water according to the instructions on the package, or until it is just al dente.
3. Meanwhile, gently warm the cream and salmon mixture in a small saucepan, without boiling.
4. Drain pasta, pour the sauce over and mix well. Season to taste and garnish with the chives.
I paired it with a Caprese Salad and toasted bread with a drizzle of olive oil.
TIP: I read somewhere that if you place your wooden spoon over the boiling water
saucepan, it doesn't spill all over. Odd, but it worked.
I got the recipe from "Pasta" by Barnes and Noble Books (1999)
(original recipe is made with Tagliatelle)
Not a lot of ingredients, easy to make and I felt like a chef making it ;)
PS Happy Birthday to 2 of my close friends and my wonderful and amazing beau!
Love them dearly.