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- Seafood pasta
- Salmon pasta
- Smoked salmon pasta
Smoked salmon and pasta is tossed together with a creamy white wine and whisky reduction. Serve with a side salad, for lunch or dinner.
33 people made this
- 450g dry penne pasta
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 475ml fish stock
- 475ml white wine
- 3 tablespoons Scotch whisky
- 225g smoked salmon, chopped
- 475ml double cream
- freshly ground black pepper to taste
- 40g Parmesan cheese, grated for topping
- 1 bunch Italian flat leaf parsley, chopped
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Bring a large saucepan of lightly salted water to the boil. Place penne pasta in the saucepan, cook 8 to 10 minutes, until al dente and drain.
- Heat the olive oil in a frying pan over medium heat and cook the onion until tender. Pour in the fish stock and white wine and cook until reduced by 1/2.
- Remove the frying pan from heat and pour in the Scotch whisky. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the frying pan to medium heat, and mix in the salmon. Stir in the cream and bring the mixture to the boil. Continue to cook and stir until thickened.
- In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper and top with Parmesan cheese and parsley to serve.
Reviews & ratingsAverage global rating:(37)
Reviews in English (27)
by Lupin Pooter
Am lost for words to describe quite how good this was. Let's just say that 2 adults behaved like kids and actually licked the plates so as not to miss any. One small thing - couldn't get the sauce quite thick enough, so just added a little cornstarch with no detriment to flavour. Many thanks for the recipe.-24 Jan 2006
This is VERY good! I substituted clam juice,bourbon, and fresh ravioli.RESTAURANT QUALITY!Will make over and over-31 Mar 2005
Wonderful flavours in this recipe - definitely restaurant quality. Suitable for those dinner occassions when you want to make an impression without having to do too much perparation or spend a longer time cooking. The only change I made was to add some cornflour to thicken the sauce. This is going into my 'very special recipes' folder.-27 Dec 2006