Ingredients:
1/4 cup olive oil
1 cup mushrooms, sliced
2 shallots, sliced thinly
1 garlic cloves, minced
1 pinch cayenne
1/3 lb smoked salmon, cut into 2-inch pieces
1/4 cup white wine
1 cup heavy cream
2 tablespoons lemon juice
1 tablespoon lemon zest, grated
3 tablespoons capers, drained
1 teaspoon parsley
1 lb linguine or 1 lb spaghetti
1/2 cup parmesan cheese, freshly grated
salt and pepper
Directions:
Cook Pasta as directed. Drain.
Meanwhile, in a large skillet, heat oil. Add mushrooms, shallots, garlic and cayenne. Saute until veggies are tender.
Add white wine and bring to boil. Add cream and bring to boil. Let simmer for 3minutes.
Add lemon juice, lemon zest and salmon. Bring to boil and let simmer 1 to 2 minutes.
Add capers, parsley, salt and pepper. Mix well.
Pour salmon mixture onto hot drained pasta. Toss to mix. Add Parmsean and toss well. Let set for 2 minutes as pasta will absorb any extra liquid.
Serve.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.