Creamy Pasta with Salmon and Peas

Ingredients

• 3 cups whole dairy milk
• 1 bay leaf
• Pinch of ground cloves
• Zest of 1 lemon , divided
• 3 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons olive oil
• 4 filets fresh salmon 
• 1 pound rigatoni pasta
• 3 tablespoons unsalted butter
• 1 small shallot, minced
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground nutmeg
• 12 ounces green peas, fresh or frozen
• 2 ounces shredded parmesan cheese to garnish
• Chopped fresh parsley to garnish

Directions

1. Position an oven rack about 6 inches below the heating element, then switch the broiler to high. Fill a 6 quart pot with water, place it over medium-high heat, and bring it to a boil.
2. Add the rigatoni and cook it as directed on the package, usually 8 to 9 minutes, until tender. Stir it now and then so the pieces do not stick together.
3. Before draining, dip out 1 cup of the starchy cooking water and save it for loosening the sauce if needed. Drain the pasta, then set it aside.
4. While the water is coming up to a boil, start the milk mixture. Place a small sauce pan over low heat, add the milk, bay leaf, and ground cloves, and warm it gently, stirring occasionally. Do not allow it to boil.
5. For the béchamel, melt the butter in a 4-quart saucepan set over medium heat. When the butter is liquid, stir in the shallots and garlic and cook until shiny and softened, about 3 minutes.
6. Whisk the flour into the butter mixture to form the roux. Cook it for at least 1 minute so the raw flour flavor has a chance to mellow.
7. Take the bay leaf out of the warm milk. Gradually add the milk to the roux, ladling or pouring it in slowly while whisking the whole time so the sauce stays smooth.
8. After the milk has been fully incorporated, keep the sauce at a gentle simmer over low heat for 3 to 4 minutes, until it thickens to the consistency of corn syrup.
9. When the béchamel has thickened, stir in half of the lemon zest, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, the nutmeg, and the peas. Turn the heat to low so the sauce stays warm, and stir it occasionally.
10. In a small bowl, mix the lemon zest that is left with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set this mixture aside.
11. Cover a rimmed baking sheet with aluminum foil. Drizzle the olive oil over the foil and spread it evenly with your fingers. Place the salmon filets on the pan, turn them so they are coated all over with oil, and arrange them skin side down.
12. Sprinkle and rub the lemon-spice mixture evenly over the salmon filets.
13. Broil the salmon for 5 to 6 minutes, until the flesh has turned opaque pink.
14. When the salmon is done, take it out of the oven and gently pull the flesh into walnut-sized pieces. Remove and discard the skin. The pieces will break up a bit more when they are folded into the pasta, so set them aside for now.
15. Add the pasta to the pot of béchamel and peas, folding until it is thoroughly coated. Carefully fold in the salmon. Taste and adjust the seasoning if needed. If the pasta feels too thick or sticky, add a few splashes of the reserved pasta water and stir until the sauce turns creamy again.
16. Garnish with parmesan cheese and parsley, and serve hot with milk.