Smoked Salmon Pasta
8 ounces spaghetti pasta
1/4 cup pine nuts
2 tablespoons extra virgin olive oil
1/3 cup chopped shallots
2 cloves garlic, minced
1/3 cup dry white wine
1/4 cup cream
1 tablespoon lemon juice
2 tablespoons lemon zest
2 tablespoons chopped fresh parsley or dill
4 ounces smoked salmon, cut into bite sized pieces
Fresh ground black pepper
Heat to boiling a large pot with at least 4 quarts of salted water in it. .
Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve.
While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest. Increase the heat and let boil down by half. If you want a slightly creamy sauce, add the cream and let boil a minute more. The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.
Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.