smoked salmon pasta |
This recipe evolved from an Internet recipe--Tracy McGrady’s Smoked Salmon Linguine...then out went the asparagus, about half the cream and a bunch of salty stuff.
Clam juice and smoke salmon are both pretty salty, no additional salt is necessary. Additionally, lemon juice will really up the flavors. Lastly, it is of utmost importance not to overcook the chard and red peppers. If you like really crunchy, you can even add the red peppers at the very end.
Clam juice and smoke salmon are both pretty salty, no additional salt is necessary. Additionally, lemon juice will really up the flavors. Lastly, it is of utmost importance not to overcook the chard and red peppers. If you like really crunchy, you can even add the red peppers at the very end.
1 box of linguine or farfalle
Olive oil 3-4 cloves garlic, minced (If you like more garlic, you can use 4-5 cloves) 1 small carton each sliced brown and white mushrooms Red chard, stemmed and cut into ribbons 1-2 red peppers, cut like matchsticks 2 6-8oz. packages of pepper-smoked salmon | 1/2 cup clam juice
Juice of 1 lemon About 1/2 cup heavy cream A bit of white wine (optional) Black pepper, to taste Parmesan cheese |
Cook pasta and keep warm.
Using a large saute pan, cook the garlic in olive oil. Add the mushrooms cook until they begin to soften. Add clam juice, lemon juice and (optional) wine. Bring this to a boil and let it reduce a bit. Add chard, red peppers, and cream. Boil to reduce a bit, but it should still be a little liquidey so that the pasta can absorb some of the flavors. Add the smoked salmon and pasta. Season with fresh black pepper to your liking.
Using a large saute pan, cook the garlic in olive oil. Add the mushrooms cook until they begin to soften. Add clam juice, lemon juice and (optional) wine. Bring this to a boil and let it reduce a bit. Add chard, red peppers, and cream. Boil to reduce a bit, but it should still be a little liquidey so that the pasta can absorb some of the flavors. Add the smoked salmon and pasta. Season with fresh black pepper to your liking.
