Pasta with Smoked Salmon and Capers
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- salt and freshly ground black pepper to taste
- 1/4 cup extra-virgin olive oil
- 1 small onion, chopped
- n/a freshly ground black pepper
- Carbohydrate 89 g(30%)
- Cholesterol 88 mg(29%)
- Fat 39 g(59%)
- Fiber 4 g(17%)
- Protein 22 g(43%)
- Saturated Fat 16 g(81%)
- Sodium 559 mg(23%)
- Calories 790
Preparation In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese. Cook Something, Mitchell Davis, Macmillan
Preparation In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese. Cook Something, Mitchell Davis, Macmillan
