Starting year 35 off with a huge bang. Are you ready for this?!? ……
I’ve gone full time with my business! I’m not sure if you were even aware I had a day job, but after some serious thinking and a “business brunch” with the boss (aka my wife), I’ve decided to take the leap. Holy crap. I can hardly believe it. It’s so scary and so exciting all at the same time, and I can’t thank all of my loyal followers and readers for all of your support through the last six years. I wouldn’t have been able to do this without you. To celebrate, I popped some bubbly (duh) and made this insane smoked salmon pasta dish to pair it with. Holy yum. So much goodness in here.
What you need:
1/8 cup capers
Olive oil for frying
8 oz linguine
1 tbl butter
3 tbl olive oil
1 small shallot, diced
2 cloves garlic, minced
1/3 cup of dry white wine
1/4 cup cream
1 tbl lemon juice
1 tbl lemon zest
Red onion, sliced thinly
4 oz smoked salmon, torn into pieces
Salt and pepper
Red pepper flakes
To make the crispy capers, heat a pan with just enough olive oil to cover the bottom. Once the oil is hot,
toss in your capers and for 2 to 3 minutes, until they split and are crispy.
Boil a large pot of salted water on the stove for pasta. Cook 8-10 minutes or until al dente. Set aside 1 cup of the pasta water for later.
While the water is boiling, in a large sauté pan, heat 1 tbl butter and 2 tbl olive oil and add the shallot and garlic. Cook for a 2 minutes, making sure not to burn. Add white wine, lemon juice and zest. Add cream and red pepper flakes and let simmer until it’s reduced, about 8 minutes. Add pasta and toss to coat. Add the pasta water to the pan to create a thin sauce to coat all the noodles. Turn off the heat and toss in smoked salmon. Garnish with crispy capers, sliced red onion and dill.
Pair with Taittinger Cuvee Prestige Rose for the perfect meal. The bright acidity of the Rose will cuts through the rich, oily layers of the fish allowing unique preparation styles, spices, and seasonings to shine through the palate structure.