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)
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).

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