Ingredients
|
½ a box of farfalle or linguine
Splash of olive oil 3-4 cloves garlic, minced (If you like garlic, use 4-5 cloves) 1 small carton brown or white mushrooms, sliced Juice of 1 lemon ½ cup of one of the following: clam juice, vegetable broth, or chicken broth Splash of white wine (optional) |
1 bunch of red chard, stemmed and cut into ribbons
About ½ cup heavy cream 2 6-8oz. packages of pepper-smoked salmon 1-2 red peppers, cut like matchsticks Black pepper, to taste Parmesan cheese |
What To Do
To prep, slice garlic, and the rest of the vegetables, and keep them in separate piles or bowls. Open the smoked salmon, flake it apart to about half a bite size, and keep in another bowl or pile.
Cook pasta to just al-dente, drain, and keep warm.
Using a large sauté 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 this reduce until almost all the liquid has been cooked off.
Add chard and heavy cream. Boil again to reduce slightly, but keep a little liquid so that the pasta can absorb some of the flavors. Add the smoked salmon and pasta, and mix to coat the pasta.
Remove from heat, add the red peppers and mix just enough so that all the ingredients are evenly distributed throughout the pasta.
Season with fresh black pepper to your liking and top with parmesan cheese.
Cook pasta to just al-dente, drain, and keep warm.
Using a large sauté 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 this reduce until almost all the liquid has been cooked off.
Add chard and heavy cream. Boil again to reduce slightly, but keep a little liquid so that the pasta can absorb some of the flavors. Add the smoked salmon and pasta, and mix to coat the pasta.
Remove from heat, add the red peppers and mix just enough so that all the ingredients are evenly distributed throughout the pasta.
Season with fresh black pepper to your liking and top with parmesan cheese.
Notes
- This recipe evolved by going rogue on Tracy McGrady’s Smoked Salmon Linguine.
- The most important thing is not to overcook the chard and red peppers. Adding the red peppers at the end keeps them crispy and retains their color.
- I use half a box of pasta to get the pasta vs. fillings ratio to my liking.
- Tossed out the asparagus, purged half the cream and a bunch of salty stuff.
- Clam juice and smoked salmon are both pretty salty, no additional salt is necessary.
- Additionally, lemon juice will really brighten up the flavors, further reducing the need for salt.
