Pasta with Smoked Salmon and Sun-dried Tomatoes
1/2 lbsmoked salmon (or lox tidbits)
1 ptheavy cream
2 Tbspoyster sauce
1 tspgarlic, chopped
1/2 cfresh parmesan cheese, grated
1/2 cwhite zinfandel wine (optional)
2 to 3 Tbspfresh parsley, chopped
4 to 6sun-dried tomato halves (about 1/2 cup)
·pasta of choice for 4 people
·ground pepper to taste
How to Make Pasta with Smoked Salmon and Sun-dried Tomatoes
- Cut up salmon into small pieces. I usually do 1/2 inch x 2 inch strips. HINT: If you don't have 5 pounds of smoked salmon laying around, you can find "lox tidbits" at your local market. They're perfect for this dish as they are odds and ends cut off their big pieces of lox. You can also use those packages of pre-cooked glazed or peppered salmon if you like.
- Cut up sun-dried tomatoes into thin strips (1/4 inch by 1 inch).
- Cook, drain pasta. Fusili works well as it will grab and hold onto the sauce. I also like to make this with angel hair, linguine or regular spaghetti pasta.
- In large, non-stick skillet, melt butter and add cream. Bring to boil, stir, cook until slightly thickened.
- OPTIONAL STEP: Add the White Zinfandel wine now and continue cooking to reduce liquid until mixture slightly thickened like in previous step. NOTE** may completely skip this step and omit the wine if desired.
- Add parmesan cheese, garlic, pepper and oyster sauce. Stir, and continue cooking until mixture is thickened to sauce consistency.
- Reduce heat to low. Gently fold in salmon and sun-dried tomato pieces. Continue to cook on low for just a few minutes until salmon is heated.
- Spoon salmon sauce over cooked pasta. Sprinkle with freshly chopped parsley. Toss lightly to coat pasta. Serve immediately