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Potatoes, Rice, Pasta, etc.Pasta 'Pear' to 'Z' pg 3 >  Pasta, Smoked Salmon, Scotch & Capers


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Lotsa Pasta
by Michele Anna Jordan
If you grow your own chives you probably have chive flowers much of the year. If so, this is a great place to use them. You can use smoked trout or another smoked fish in its place if you don't have smoked salmon.
Preparation time: 10 minutes.
Ready to serve: 25 minutes.
Yield: 4 servings.


• 1 tablespoon kosher (coarse) salt
• 8.8 oz. cencioni or 10 oz. papardelle pasta
• 3/4 cup single-malt Scotch
• 1 cup whipping cream
• 6 oz. dry-smoked salmon, broken into bite-size pieces
• 2 tablespoons fresh-snipped chives
• Freshly ground pepper to taste
• 2 tablespoons pickled capers, drained
• 3 chives flowers, individual flowers separated, if desired

Fill large pot two-thirds full of water; add 1 tablespoon salt. Bring to a boil over high heat. Cook cencioni according to package directions; drain. Transfer to shallow bowl.

2. Meanwhile, heat Scotch in small saucepan over high heat; boil until reduced to 1/4 cup. Reduce heat to medium-low. Add cream; simmer about 5 minutes or until reduced by one-third. Stir in salmon and chives. Season with pepper; remove from heat.

3. Toast capers in small, nonstick skillet over medium heat, tossing frequently, 3 to 4 minutes or until completely dry. Transfer to small bowl to cool.

4. Pour salmon mixture over pasta; toss gently until pasta is thoroughly coated. Divide among bowls or plates; sprinkle with capers and chive flowers.

Per serving: 625 calories, 29 g total fat (16 g saturated fat), 100 mg cholesterol, 950 mg sodium, 3 g fiber.



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