SMOKED SALMON PASTA

‘Thou shall have a fishy on a little dishy
Thou shall have a fishy when the boat comes in’

Years ago my son discovered a whole new world of the marriage of fish and pasta. On a journey home from the Caribbean we had to spend a night in Miami. On arriving we were shocked to find our hotel seemed to be one big party place for what looked like a conference of young adults. Music blasting, bikini bopping, martini drinking people were everywhere – we were quick to discover we had booked a South Beach hotel at Spring break! It was not the quiet art deco establishment we were thinking it would be! Taking solace in the fact this was only for one night and the children were too young to understand some of the sights before us we checked in and headed out for dinner. A few blocks down we discovered a wonderful French Bistro with garlic smells wafting from its doors. Our evening was looking up as we sat outside overlooking the bustling street. The menu was varied with some very typical French items and some not so. My son looked over the menu and announced he would have the Salmon Pasta. His logic was great he liked fish and he especially loved pasta and what is more and most importantly he had managed to read the words alone. The order was set and within a short while he was presented with a creamy dish of pasta and salmon bites. He loved the taste and I vowed to make a version of my own at home for him. In my version I use smoked salmon. Its delicate flavor transforms into a bold infusion when heated with the cream. The addition of some whisky brings a nutty depth to the dish and the parmesan cheese creates a consistency and taste to finish off the sauce nicely. My son now vows that I am the best Salmon Pasta cook in the world – who could ask for more from a son!!!

INGREDIENTS

6oz Smoked Salmon diced
1 cup Heavy cream
1 cup Parmesan cheese finely grated
1/3 cup Whiskey
¼ to ½ tsp Cayenne Pepper
Salt and Pepper
16oz Farfalle Pasta
Crusty French bread to serve

METHOD

1. Heat a pan of salted water to boiling point and then add the pasta and cook according to the packet instructions but usually about 11-15 minutes for dried and 3-5 minutes for fresh.
2. Whilst pasta is cooking gently heat the whiskey in a pan and let simmer until it has reduced in consistency.
3. In another pan gently heat the cream and some black pepper until just before bubbling.
4. When both pans are ready add the whisky to the cream and stir well.
5. Add the salmon to the cream mixture and leave to infuse over the lowest heat for about 2 minutes. The mixture is ready when the salmon has turned to a light pink color.
6. Drain the pasta and add the cream mixture to the pan.
7. Stir the pasta and cream together making sure all is incorporated.
8. Return the pasta to a low heat and add parmesan cheese and cayenne pepper.
9. Stir and let cheese melt for 2 minutes but be careful not to let it burn.
10. Serve topped with a sprinkling of parmesan cheese and a chunk of French bread.

Serves 4

NOTES: Any pasta can be used with this dish but dried is more preferable than fresh. Bourbon can be substituted for the whiskey. Be careful with the cayenne pepper as too much can ruin the taste and burn your mouth!