Pasta Bows With Smoked Salmon
By: Emily Riedemann
Published: Wednesday, December 1, 2010 - 5:36pm

Ingredients




6 spring onions (scallions), sliced
1 cup butter
6 tablespoons dry white wine or vermouth (I actually used red wine sin
2 cups heavy cream
a pinch of nutmeg
8 ounces smoked salmon (can use fresh salmon, or canned salmon br
2 tablespoons Tablespoons chopped fresh dill, or 1 dried dill
freshly squeezed lemon juice
1 pound bow tie (farfalle) pasta
Salt and ground black pepper

Preparation

1 Slice the spring onions finely. Melt the butter in a pan and fry the onions for about 1 minute until they begin to soften. 2 Add the wine or vermouth and boil hard to reduce to about 2 Tablespoons. Stir in the cream and add salt, pepper, and nutmeg to taste. Bring to a boil and simmer for about 2 – 3 minutes, until slightly thickened. 3 If using fresh salmon, cut it into 1-inch squares and stir into the sauce with the dill. Taste and add a little lemon juice. Keep the sauce warm. 4 Bring a large pan of slightly salted water to a boil (I started this while working on the sauce) and cook the pasta until al dente. Drain well and toss with the sauce.