Pappardelle with Smoked Salmon, Caper and Dill Sauce

From the kitchen of One Perfect Bite...I've had this recipe for nearly six months now and I've made it three times. That's a good measure of how much I enjoy this simple, but festive, pasta. I found the recipe in Fine Cooking magazine and it has become one of my go-to recipes when I have unexpected company for dinner. Because of where I live, there is always smoked salmon in my freezer and this recipe is a great to see it is not wasted. Pappardadelle, which you can see in the inset photo, is available in our local markets and I make it a point to keep a bag of it in my pantry. The dish takes about 20 minutes to make and that gives me extra time to spend with my guests. While I make the pasta with heavy cream, you can use half-and-half if you'd like. I wish I had more recipes like this one, and if you have any you'd like to share with me and the folks who read my blog, send them this way. I'd love to have them. In the meantime, give this recipe a try. Here is how this very special pasta is made.


Pappardelle with Smoked Salmon Caper and Dill Sauce...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
Kosher salt
8 to 9 ounces dried egg pappardelle
3 tablespoons  olive oil, divided use
2 tablespoons finely chopped shallot
8 ounces cold-smoked salmon, torn into 1- to 2-inch pieces
1 tablespoon minced garlic
2 tablespoons dry white wine
1 tablespoon tomato paste
1 cup heavy cream
1 tablespoon drained capers
1 tablespoon + 1 teaspoon chopped fresh dill
1 teaspoon finely grated lemon zest
Freshly ground black pepper

Directions:
1) Bring a large pot of well-salted water to a boil. Cook pasta according to package directions, drain, and transfer to a large bowl. Toss with 1 tablespoon olive oil.
2) Meanwhile, heat remaining 2 tablespoons oil in a 12-inch skillet over medium-high heat until shimmering hot. Add shallot, reduce heat to medium, and cook, stirring, until golden brown, about 2 minutes. Add salmon and cook, gently stirring, until opaque, about 2 minutes. Add garlic and cook, stirring gently, until fragrant, about 20 seconds (salmon will begin to break up). Add wine and cook until evaporated, about 30 seconds. Stir in tomato paste and then cream and cook until slightly thickened, 3 to 4 minutes. Stir in capers, 1 tablespoon chopped dill, and lemon zest. Add the pasta and toss to coat.
3) Serve garnished with the remaining dill and a few grinds of black pepper. Yield: 4 servings.

                    

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