Smoked Salmon Pasta alla Paola Boriosi

This is an extremely fast pasta dish, so best to have all its parts ready to go until just before you wish to serve it. It won’t hold and should be eaten immediately. Toss leftovers because they won’t reheat.

Tagliolini al salmone
For 4 servings
340 g tagliolini dried or enough fresh to serve 4

Extra virgin olive oil
About 1 medium onion, chopped fine
One good-sized zucchine, prepared as below
pinch of cayenne pepper
A couple of branches of parsley, minced very fine
170 g or 6 oz. smoked salmon prepared as below, and off cuts will do fine
Heavy cream to taste

*Start the water to cook the pasta and don’t start cooking the sauce until you have thrown the pasta into the boiling salted water.

Cut smoked salmon sliced into rectancles about 1- ½ ” X ¾” or 4 cm X 2 cm. Cut zucchine slices the long way and then make matching rectangles of the slices.

Heat a tablespoon or so of oil in large frying pan then sautè the onion and the zucchine. Add the hot pepper and the parsley and then add the salmon bits.

When the pasta is almost ready to come off the heat, add about ½ cup or a ladleful of the pasta water into the salmon pan. Add about 4 tablespoons of heavy cream and stir it in. You can use more if you wish so that there’s something liquid left to coat the pasta. Drain the pasta and put it into the frying pan, tossing to coat all of it well. This step will cook it a bit more, so be sure not to overcook it the first go-round.

I think Paola is ready to go international with this great pasta, so I’m sending it off to Amy at Very Culinary, who is this week’s host for Presto Pasta Nights.