Pappardelle with Smoked Salmon, Caper and Dill Sauce
A go-to recipe for any occasion.
- 8 to 9 ounces dried egg pappardelle
- 2 tablespoons olive oil
- 2 tablespoons finely chopped shallot
- 8 ounces cold-smoked salmon, torn into 1- to 2-inch pieces
- 1 tablespoon minced garlic
- 2 tablespoons dry white wine
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 tablespoon drained capers
- 1 tablespoon + 1 teaspoon chopped fresh dill
- 1 teaspoon finely grated lemon zest
- Freshly ground black pepper
- Bring a large pot of well-salted water to a boil. Cook pasta according to package directions, drain, and transfer to a large bowl.
- Meanwhile, heat remaining 2 tablespoons oil in a 12-inch skillet over medium-high heat until shimmering hot. Add shallot, reduce heat to medium, and cook, stirring, until golden brown, about 2 minutes.
- Add salmon and cook, gently stirring, until opaque, about 2 minutes.
- Add garlic and cook, stirring gently, until fragrant, about 20 seconds (salmon will begin to break up).
- Add wine and cook until evaporated, about 30 seconds.
- Stir in tomato paste and then cream and cook until slightly thickened, 3 to 4 minutes.
- Stir in capers, 1 tablespoon chopped dill, and lemon zest.
- Add the pasta and toss to coat.
- Serve garnished with the remaining dill and a few grinds of black pepper.
Source: Fine Cooking – Pappardelle with Smoked Salmon, Caper and Dill Sauce- Fine Cooking #132