Smoked Salmon Linguine

Dwight asks:

Quoted message said:

Just was given a pound plus of smoked salmon.

1. Any suggestions for a linguini recipe with flair?

Me, I'm lactose intolerant but before I became so I had a nice linguine sorta carbonara with diced
smoked salmon thrown in in the last minute or two.

My latest 'speriment with pasta and salmon was very simple - a sautee of garlic and onions and
minced mushrooms in olive oil with some oregano, turn down the heat and briefly simmer diced smoked
salmon. Take off the heat, drizzle with a little extra EVOO, toss in the pan and turn over a plate
of long pasta - I prefer fettucine to linguine - give it a healthy crank or two of black pepper and
Bob's your uncle.

Quoted message said:

2. Can one freeze a salmon sauce for future consumption?

Depends on the sauce. I suspect a salmon-augmented carbonara or alfredo would hold up for a while
(hint: after freezing top the container with either cream or water to slow freezer burn), but the
sauce/concept I outlined above wouldn't freeze worth a damn.

Best,

Marc

In article <[email hidden]>,

Dwight said:

Just was given a pound plus of smoked salmon.

1. Any suggestions for a linguini recipe with flair?

I don't have any specific recipe to supply, but your request brought back the memory of a wonderful
meal I had this past summer. We were vacationing in Port Angeles, WA (on the Olympic Peninsula), and
on one evening we stopped in at Bella Italia for dinner. I ordered their smoked salmon ravioli in
sun dried tomato and dill sauce. The sauce was cream based, but light and delicate. Not cloyingly
rich, as some seafood pasta sauces can be. Incredible stuff. Maybe you can improvise something along
those lines.

--
Julian Vrieslander

Dwight said:

Just was given a pound plus of smoked salmon.

1. Any suggestions for a linguini recipe with flair?

Here's a recipe I tried last night and liked:

SMOKED SALMON PASTA ( serves 4)

3 tbs butter 8 to 10 oz. smoked salmon (not lox), cut into 1/2 inch dice 2 ox prociutto, diced
3/4 c heavy cream
4/4 tsp white pepper 1 tbs minced chives
5/2 c grated Parmesan cheese 1 lb fettucine or linguine

Start cooking the noodles.

Melt butter and add salmon and prociutto. Cook for a minute or two. Over a low heat, stir in cream,
pepper and chives. Cook for a few minutes until the sauce thickens slightly. Stir in the parmesan
cheese so that the sauce thickens a little more. Mix with noodles.