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PASTA WITH SMOKED SALMON, SCOTCH, CREAM AND CAPERS

 

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.


Ingredients
• 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


Directions
1. 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.

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