10.26.2019

Better Late Than Never

Sometimes things get lost in the cupboard. You might think it would be the small things like a tiny jar of saffron, or an envelope of vanilla sugar.

Oddly, though, for me, the long skinny things seem to go missing, and I just figured out why. It’s because they are long and skinny.

Extra-wide heavy-duty foil in its long box. A very long shrink-wrapped stoccafisso from Venice. Pop-up mesh umbrella food covers in long sleeves. And, to the point of today’s story, a package of rainbow pappardelle in a long package.

Years ago—and I am embarrassed to think how many—my friend Laura brought this beautiful pasta to me from the farmers market in Denver. Luckily, dried pasta really doesn’t expire.

If I put them in front-to-back, the door wouldn’t close. Especially bad for the pasta – it would have broken into pieces. So I carefully put each item in the back on a shelf, sideways so they would be safe. Apparently, years of safety!!

But here it is today, as good as new, with a light seafood condimento—no cream or tomato to hide the beauty of the pasta.

The idea for the sauce came from the standard bagel toppers: Nova lox, red onion, capers, and dill. I added a few scallops and a splash of wine—voilà, dinner is served!

~ David

Ribbon Pasta with Smoked Salmon and Scallops

6 ounces wide ribbon-shaped pasta (pappardelle)
salt
2 tablespoons extra virgin olive oil
1 small red onion, diced
6 sea scallops, each sliced into three “coins”
4 ounces smoked salmon, sliced in 1/4-inch slivers
1 tablespoon capers, drained
1/2 cup white wine
1 small bunch fresh dill, chopped
freshly ground black pepper

Bring a large pot of water to a boil. When at a full boil, add a handful of salt and add the pasta.

Heat oil in a large skillet over medium-high heat. Add the onion and cook until clear. Add the scallops and sauté on both sides until they just begin to brown. Add the salmon and sauté a minute longer. Add the capers and white wine and cook until liquid has mostly evaporated. Add the dill. If pasta isn’t ready, remove condimento skillet from the heat and set aside.

When pasta is ready, remove from the water and add pasta directly to the skillet with the salmon and scallops. Return to the heat and add some of the pasta cooking water. Toss gently until the pasta is well-coated with the sauce. Divide pasta and seafood among two bowls and drizzle with any remaining sauce in the pan. Season with salt (if needed) and pepper.

Serves 2 (can be doubled).


34 comments:

  1. A very pretty pasta indeed! Almost *too* pretty to eat.

    It's always a pleasant surprise to rediscover that forgotten something at the back of the cupboard. On the other hand, what a disappointment when it's perishable and gone bad in the meanwhile....

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    1. I know exactly what you mean, Frank! This last time I cleaned out the cupboard, I made a list of all the items and their expiration dates and keep it on the fridge to inspire meals... it seems to be working well (so far)...

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  2. I am so glad your pasta was not perishable and you could create this lovely meal. What a hidden treasure.

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    1. Thanks, Gerlinde - hope all is going well for you!

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  3. Aah that dreaded pantry "Bermuda Triangle". I occasionally mutter the wortds "Well, hello there" when I'm plunging into the depths of one of my pantry cupboards.

    Glad you rediscovered this pasta. Such a delicious combination of ingredients, and colours!

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    1. I love the idea of greeting the ingredients like that, John. They probably appreciate it at some level!

      It was fun getting the sauce ingredients to match the pasta stripes!

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  4. You have just made me feel good - I know just which kitchen cupboard doors I have been avoiding for quite awhile as I do remember all those packages I should have used long ago ! Don't think there is any pretty rainbow pasta to save, but . . . like your recipe, especially the amount of dill you used . . . again one of those mother's milk ingredients loved and always in hand . . .

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    1. Have fun cleaning therm out, Eha - I felt like it was Christmas morning all over again!

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  5. So true dear David :-) :-) So many things I forget having too... Glad to see beautiful pasta dish you created with our favourite ingredients Enjoy your day dear friend :-)

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    1. Maybe I will tackle another cupboard this weekend and find more inspiration, Davorka! Have a wonderful week, my friend!

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  6. hi david
    i love the polar bear dish and the fishy dish. and the ribbon pasta is so colourful. that's a lot of dill i have to say. i like dill, but phew... when hubby's mum died, we had to clean out her pantry and she had spices and things that were decades old! i am trying to keep mine up to date but it's so easy to let things slide, isn't it? good intentions...

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    1. The funny thing, Sherry, is that the dill was not very strong in the finished dish!

      I remember cleaning out my aunt’s cupboard and how organized she was - every spice dated when she bought it and when it needed to be replaced. Impressive.

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  7. David, what a gorgeous pasta! Pappardelle is my favorite to eat because of it's chewiness. This one is also lovely to look at. Such a lovely, light sauce that you've served it with!

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    1. I love pappardelle, too, but we don’t eat it often. Your comment, Kelly, makes me wonder why!

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  8. I am completely flabberghasted how rainbow pasta is made- seems quite complicated! It certainly does a lot of color to the dish and the flavors all look delicious!

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    1. I sort of know how it is made, Fran, but I am not sure I want to go to all that trouble! I will leave that to the professionals!

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  9. Parpadelle is my absolute favorite pasta and when it's pretty -- even better. Seriously,, I'd wrap a gift with these. Happy you found them. :-) ~Valentina

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    1. It's funny that I chose pappardelle for this sauce, Valentina - usually I only use it for ragùs and heavier sauces. But it worked!

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  10. The long and skinny things seem to find a way to slip down the backs of the shelves! Love the pasta and good to see it retains its colour when cooked. A lovely light meal with the salmon and scallops.

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    1. Caroline - I was impressed that it kept its color, too. Usually its a big fade-out!

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  11. Woo hoo, great pasta! Glad you found it! Glad I'm not the only one who has food items disappear, out of sight, out of mind, in my case! Great recipe, thanks!

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    1. Pam - I think those of us who cook a lot, also pack a lot into our cubbies! And sometimes things disappear... Thanks for stopping by!

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  12. I'm sooo glad I'm not the only one! haha! So how was this pasta? I always wonder about these when I see them. Love what you did with it as I adore scallops! :)

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    1. The pasta was very good - had a nice "tooth." It wasn't just a slippery mess, as you might be imagining. It also had good flavor - although not form the colored stripes - just good durum wheat!

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  13. I think we all forget about stuff in our pantries. Kind of fun to discover those hidden treasures. That's really pretty looking pasta, and a neat dish -- thanks.

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    1. It is fun, John - as long as it hasn't expired by several years!

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  14. The pantry that keeps on giving! GREG

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  15. Wow, I'm glad your found this gorgeous pasta waiting for you in the back of your cupboard! That was undoubtedly an exciting find. I found something in the back of my pantry too this week, a jar of pickle relish that expired in May 2018! (gasp) Not such a lovely find (as I really needed it for potato salad and I had to go to the store to get more) I felt I could have started a museum. :) Your dish looks amazing, David. The colors in the pasta are a bonus! Have a wonderful weekend xoxo

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    1. Thanks, Marcelle - I love your story about the pickle relish... and I might actually have opened, sniffed, and considered using it! :)

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  16. Dear David, I know about things being 'lost' in the cupboards all too well. For me its those square bags of nuts (hazelnuts, almonds, pistachios) that I buy for a specific recipe and then forget about...I am also know to loose marzipan that I buy for my Christmas baking...Be that as it may, love your pasta dish with the striped pappardelle and delicious ingredients, salmon and dill are truly wonderful in pasta recipes.
    Liebe Gruesse,
    Andrea

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    1. One thing I have never lost track of is my marzipan. The nuts, yes - but never that delightful paste!

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  17. I won't tell you how old the bulk lasagna noodles I have are... Such a beautiful blend of flavors!

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    1. Remember - this isn't a confessional, Inger - you don't have to admit ANYthing! :)

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