Forevermamas Smoked Salmon Linguine Food

FOREVERMAMA'S SMOKED SALMON LINGUINE

Steps:

• Right before making the sauce, cook the pasta according to package directions, until just al dente. Drain it will, toss very lightly with a splash of olive oil and salt to taste, then cover and keep warm.
• To make the sauce; Heat 2 tablespoons olive oil in a large saute pan over medium-hight heat. Add the mushrooms and saute until lightly browned, about 2 minutes.
• Add the garlic and pepper flakes, and saute 30 seconds more. Add the clam juice, lemon juice, zest, and wine. Cook until the sauce is reduced by half, about 3 minutes.
• Whisk the cream, than add the asparagus and bell peppers, and bring sauce to a quick boil to thicken. Add the smoked salmon and cooked pasta. Season with salt and pepper to taste. Cover and let heat through.
• Place pasta on a large platter and sprinkle with the herbs.

LINGUINE WITH SMOKED SALMON CREAMY SAUCE

Steps:

• In a large saucepan with boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain and put back in the saucepan.
• Meanwhile, in another saucepan, bring to boil heavy cream and dry onion flakes.
• Add asparagus and smoked salmon, cook at low heat until warm.
• Remove from the heat, add 1/2 cup of parmigiano reggiano and stir. Add salt and pepper.
• Add sauce to the pasta and stir to coat well.
• Sprinkle each serving with remaining parmigiano reggiano.

SMOKED SALMON PASTA

Steps:

• 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.

LINGUINE WITH SMOKED SALMON SAUCE

Steps:

• While the linguine is boiling (see page 181), melt the butter in a small wok or a medium skillet. Toss in the scallions, and sauté gently for 1 minute, stirring. Splash in the vodka and let it cook down a little. Tear or cut the salmon into small bite-sized pieces, and stir them into the sauce. Pour in the cream and bring to a simmer. When the linguine is done al dente, scoop it up with a spider and tongs, letting the water drain off, and mix it in with the sauce. Grind pepper generously over the pasta, and stir in the capers and parsley, then spoon it all up into a warm bowl.