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Pasta with Smoked Salmon

Pasta with Smoked Salmon


1½ lb fresh linguine pasta
1 tablespoon butter
1 onion, finely chopped
1 clove garlic, minced
2 cups heavy cream
1/4 cup vodka
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
8 oz smoked salmon, cut in strips
1/4 cup chopped fresh chives

  • In saucepan, melt butter over medium heat; cook onion and garlic, stirring often, for 5 minutes or until softened.
  • Stir in heavy cream, vodka, lemon rind and juice, salt and pepper; bring to boil. Reduce heat and simmer for 5 minutes or until thickened enough to coat back of spoon.
  • Stir in salmon and chives.
  • Meanwhile, in large pot of boiliug salted water, cook pasta for about 5 minutes or until tender but firm; drain well and return to pot.
  • Add sauce and toss to coat.

Makes 6 servings.

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Did You Know?
Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina.

Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles are separated from the bran and this is semolina. The semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can be thus produced.

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