Ingredients
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1/4 cup olive oil
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2 shallots, sliced thinly
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1 pinch cayenne
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1/3 lb smoked salmon, cut into 2-inch pieces
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1/4 cup white wine
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1 cup heavy cream
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2 tablespoons lemon juice
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1 tablespoon lemon zest, grated
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3 tablespoons capers, drained
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1 teaspoon parsley
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1 lb linguine or 1 lb spaghetti
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1/2 cup parmesan cheese, freshly grated
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salt and pepper
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1 garlic clove, minced
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1 cup mushroom, sliced
Instructions
- Cook Pasta as directed. Drain.
- Meanwhile, in a large skillet, heat oil. Add mushrooms, shallots, garlic and cayenne. Saute until veggies are tender.
- Add white wine and bring to boil. Add cream and bring to boil. Let simmer for 3minutes.
- Add lemon juice, lemon zest and salmon. Bring to boil and let simmer 1 to 2 minutes.
- Add capers, parsley, salt and pepper. Mix well.
- Pour salmon mixture onto hot drained pasta. Toss to mix. Add Parmsean and toss well. Let set for 2 minutes as pasta will absorb any extra liquid.
- Serve.