Pasta con Fusion
Spaghetti with Smoked Salmon-Chipotle Cream Sauce
12 ounces dried spaghetti
4 tablespoons butter
2 large shallots, peeled and diced
8 ounces smoked wild salmon, thinly sliced (see notes)
1 teaspoon puréed chipotle chile in adobo (see notes)
3 tablespoons Scotch
3 tablespoons dry white wine
1/2 cup heavy cream
chopped fresh parsley, for serving
Bring a large pot of water to boil and add the pasta and 4 tablespoons salt.
In a large skillet, melt the butter and sauté the shallot for about 3 minutes, or until clear. Add the salmon and cook 1 minute. Add the puréed chipotle chile and stir to blend. Add the Scotch and wine, then cook until almost all liquid is evaporated. Remove from heat until pasta is done.
When pasta is al dente, scoop out 1 cup of the cooking liquids and reserve. Drain the pasta and add it to the salmon mixture; return skillet to medium-high heat and add cream. When hot, add reserved pasta water as needed to keep the pasta from getting too sticky.
Divide among 4 heated pasta plates and sprinkle with parsley. Serve immediately.
Makes 4 servings.
• I got my smoked salmon at the Tucson farmers market (St. Philip's Plaza) on Sundays. Randy - of White Cane Sockeye Salmon (because he is legally blind) - brings down great salmon from the Pacific Northwest. If you live in Tucson, Randy and his son, Ian, run a great operation. They are out of the smoked for a while, but you can email them at firstname.lastname@example.org to check on availability.
• If you cannot find smoked wild salmon, lox is a good substitute.
• I buy a can of chipotle chiles and purée the entire can with the adobo sauce, then keep it in a glass jar in the refrigerator. It is great to have on hand for flavoring all variety of dishes.