If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: My friend Ruggero is a great cook, but his repetoire consists of just three dishes. This recipe is based on one of them.
You can use whatever whisky you have on hand, but I think smoky ones are nicest. - howtocookabear
- 7 ounces penne
- 1 tablespoon olive oil
- 1 small shallot or half a large, diced fine
- 4 tablespoons whisky, divided
- 130 milliliters heavy cream
- 3.5 ounces smoked salmon, chopped roughly
- 1 tablespoon chives, snipped
- Put the pasta water on the boil and assemble and prep your ingredients.
- In a small saucepan, heat the olive oil over medium-low. Add the shallot and cook, stirring occasionally, until it's fragrant and just beginning to color. Add 3 T whisky and turn up the heat to medium high for about a minute to cook off some of the alcohol. Return the flame to medium low and add the heavy cream. Whisk frequently and turn down the heat if it gets above a bare simmer.
- Cook penne til al dente. When it's a minute or two from being done, add the smoked salmon and remaining 1 T whisky to the cream sauce.
- Reserve about a half cup of the penne cooking water and drain. Return the drained penne to the pot and place on a low flame. Pour the cream sauce over the penne. Add a tablespoon of the reserved cooking water (or more if the pasta looks dry), and combine. Sprinkle with chives and serve.
- This recipe was entered in the contest for Your Best Seafood Pasta