So another year is upon us. Another year to make (and keep!) resolutions to be more active, eat more cleanly, drink less, and spend more time reading and travelling.
Well, if you’ve made the resolution to eat more cleanly, then perhaps you should just move on and find a different recipe on this site. Perhaps the Torta Salata? 😉 I tell you this because this recipe, while deliciously satisfying with a good dose of Omega 3, is a bit on the rich and calorie dense side……just a tad.
I don’t know if you come from the most beautiful province in Canada like I do (that’s BC BTW), but if so, you’ll know that our smoked salmon is often the nice big chunks that you can just tear off and eat. And if you’re on Granville Island and happen to be in the market and happen to be buying the Maple smoked candied salmon then you’ll…..wait, where was I. Why am I telling you this?
Oh yes. If you’re going to make this, then you need the salmon like I’ve got in the above picture. This is what I find here in Italy, and even though it’s Norwegian, it’s pretty good. 😉 I kid! I kid!
This dish is so easy to make. The secret is all in the timing though. This isn’t your typical “make the sauce” “make the pasta” “add together” type dish. This dish requires organization! This dish requires planning! This dish requires me to just get on with it!
You’ll need to get your water boiling and pasta cooking while you’re doing everything else, because once the pasta is ready, you put it in the pan with the salmon and butter, add the cream, and then finish it off.
In fact, finishing off your pasta like this is common in Italy. It’s one of the “secrets to Italian cooking”. Don’t cook your pasta fully in the water, cook it until it’s about 2-3 minutes less than ready, then add it to your sauce. Reserve some of the water in case you need to add it while finishing the pasta in the sauce. If you do this, you’ll get the same creamy consistency that you always get in restaurants. Every time.