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Tagliatelle with Smoked Salmon Sauce

'SPINACH NESTS' IF YOUR PREFER. The finished dish is a delightful mixture of creamy noodles and smoked salmon. And it goes together very quickly after the salmon-cream mixture has had an hour or so to blend.

KeySmoked salmon comes in two main types: solid (chunk) fillet and sliced. Choose whichever you prefer or whichever is available. If you use chunk, trim off any skin and then crumble the salmon with either fingers or a fork. If you use sliced, cut the salmon into thin strips about two inches long.

KeyPasta. Tagliatelle is in the title, but fettuccine will do—especially fettuccine 'nests'. I like to mix some green spinach nests with the plain beige nests just for the color and presentation. Whatever you select, the point is to choose long, wide, flat pasta.

KeyMace/nutmeg. Mace and nutmeg derive from the same plant, but their taste is rather different. Whichever you use, start with only a small amount (perhaps 1/8 teaspoon or so); more can be sprinkled on the finished dish or even onto individual servings.

SHOPPING LIST:
Cooking time about 15 minutes (plus time for blending salmon and cream). Serves 4.
  • Pasta
  • Smoked salmon
  • Heavy cream
  • Mace or nutmeg
  • Fresh parsley and/or chives


Prepare salmon-cream sauce
Mix in a bowl and let stand, covered, in refrigerator for 1-2 hours
  • 3 to 4 oz smoked salmon, crumbled or sliced
    (see notes above)
  • about one cup (8-10 oz) heavy cream
  • Pinch (or to taste) mace or nutmeg, ground

Prepare pasta


 
    14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)


Combine sauce and pasta
Using one of the following methods, heat the salmon-cream mixture (do NOT boil), then pour over and combine thoroughly with the drained pasta:
  • Microwave method. Heat the sauce in a microwave (in glass bowl). Put the drained pasta into a large serving bowl, then add the heated sauce to the pasta and combine thoroughly.
  • Stovetop method. Heat the sauce in a large non-stick skillet. Then add the drained pasta to the sauce and combine thoroughly.

Garnish and serve
 
Garnish servings with chopped fresh chives and/or fresh flat-leaf parsley.
Salt and fresh ground black pepper to taste.

rainbow

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