food for freude Linguini with Smoked Salmon Pescetarian Yield: 4 servings

Prep time: 15 min.

Cooking time: 20 min.

Total: 35 min.

This delightful pasta recipe has spring/summer written all over. Smoked wild salmon gets accompanied by the always enchanting green asparagus. Whisky enhances the smokiness. Fresh tarragon adds a perfect finishing touch. Ingredients

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500g (1 pound) asparagus 1 TS coconut oil 1-2 shallots, finely diced 60ml (¼ cup) bourbon whisky 100g (1/3 cup) cream cheese 100g (3.5 ounces) smoked wild salmon, very roughly chopped 3 TS fresh tarragon, roughly chopped 230g (8 ounces) linguini Additional roughly chopped fresh tarragon for topping, optional

ts = teaspoon (5ml), TS = tablespoon (15ml)

Directions

1.

Bring a large pot with water (about 3l) to a boil and add 2ts salt.

2.

Meanwhile wash asparagus pad dry and generously trim off their rough, wooden ends and cut them into 2 inch (5 cm) pieces. Or cut asparagus in little slices and leave only the tips intact.

3.

In a skillet add some coconut oil and heat up at medium heat, then add asparagus and sauté them for about 7 minutes or until they are soft and developed some color. Now add diced shallots and let them become translucent and slightly develop some color as well.

4.

Deglaze the skillet with whisky, stir and let everything simmer for 1-2 minutes. Now stir in cream cheese. Add smoked salmon and tarragon and stir once again (the salmon will break apart on its own in smaller pieces).

5.

Cook the pasta about 1-2 minutes before they are al dente. Reserve some of the starchy cooking water, drain and add pasta them to your skillet with the sauce. Turn off the heat of the skillet.

6.

Add some of the starchy cooking water to thin out the sauce. Stir everything to combine and let everything become hot.

7.

Sprinkle some additional chopped fresh tarragon right before serving if you like.

Equipment

. . .

The Basics (cutting board, chef’s knife) Large pot – for the pasta   Skillet with high sides – for the sauce and pasta

Notes

The very convenient thing about green asparagus is that you generally do not need to peel it like white asparagus. All you need is to trim off their wooden ends.

http://foodforfreude.com/linguini-with-smoked-salmon By Oanh Hoang