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Spaghetti al Salmone (Spaghetti with Salmon)
Drake Family, Arlington, MA
“I am from Italy and this is one of the family-favorite pasta dishes for dinner.”
Antonella Fruscesco
INGREDIENTS PREPARATION
Serves 4
6 1⁄2 ounces smoked salmon About 1⁄4 cup vegetable broth
2 tablespoons extra-virgin olive oil
1 shallot or small yellow onion, finely chopped
Salt
Ground black pepper
Chopped fresh parsley
12 ounces spaghetti
1⁄2 cup cream (preferably UHT cream, otherwise heavy cream)
1. Remove the dark, tough parts from the smoked salmon and discard. Coarse- ly chop the salmon and set aside.
2. In a small saucepan over medium-high heat, warm the broth.
3. Heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned, about 5 minutes. Add about 2 tablespoons
of the broth, or as needed, and a pinch each of salt and pepper. Cook for 3 to
4 minutes. Add the salmon and cook, stirring occasion- ally, until it lightly browns, about 5 minutes. The salm- on should remain soft; do not let it dry out.
124 – TASTE OF HOME