Pappardelle with Smoked Salmon, Caper and Dill Sauce
Pappardelle with Smoked Salmon Caper and Dill Sauce
8 to 9 ounces dried egg pappardelle
3 tablespoons olive oil, divided use
2 tablespoons finely chopped shallot
8 ounces cold-smoked salmon, torn into 1- to 2-inch pieces
1 tablespoon minced garlic
2 tablespoons dry white wine
1 tablespoon tomato paste
1 cup heavy cream
1 tablespoon drained capers
1 tablespoon + 1 teaspoon chopped fresh dill
1 teaspoon finely grated lemon zest
Freshly ground black pepper
1) Bring a large pot of well-salted water to a boil. Cook pasta according to package directions, drain, and transfer to a large bowl. Toss with 1 tablespoon olive oil.
2) Meanwhile, heat remaining 2 tablespoons oil in a 12-inch skillet over medium-high heat until shimmering hot. Add shallot, reduce heat to medium, and cook, stirring, until golden brown, about 2 minutes. Add salmon and cook, gently stirring, until opaque, about 2 minutes. Add garlic and cook, stirring gently, until fragrant, about 20 seconds (salmon will begin to break up). Add wine and cook until evaporated, about 30 seconds. Stir in tomato paste and then cream and cook until slightly thickened, 3 to 4 minutes. Stir in capers, 1 tablespoon chopped dill, and lemon zest. Add the pasta and toss to coat.
3) Serve garnished with the remaining dill and a few grinds of black pepper. Yield: 4 servings.