Spaghetti with Smoked Salmon and Dill

My sister makes soup and quiche for dinner. I think some pasta will complement the meal. So we forage in the fridge. A little smoked salmon beckons. 

Most of the slices are made into open faced sandwiches. Since there is a smidgen left, a simple pasta makes the most sense. The sauce comes together in the same pan used to boil the pasta. I hand shred smoked salmon into the sauce. Several sprigs of dill add freshness. Salted and peppered, the pasta arrives in time with the quiche. A caveat though..the pasta should be eaten  as soon as you make it, especially if you like your pasta saucy. The longer it sits, the dryer it gets, as the pasta absorbs most of the sauce. Optimally, cook it, grab a fork and eat. On the other hand, you could eat it as a cold salad anytime you want.

SPAGHETTI WITH SMOKED SALMON AND DILL

Serves 2-3

4 oz Spaghetti or Fetuccini 

1/2 cup Cream

1/2 cup Pasta Water

1/4 cup Smoked Salmon

1/4 cup Dill

A pinch of Kosher Salt

Several Grinds of Black Pepper

Dill sprigs 

Heat 5 cups of water in a deep saucepan.

Salt the boiling water.

Break spaghetti in half and add to water. Cook 8-9 minutes till done. 

Save 1/2 cup of pasta water.

Drain pasta and return to saucepan.

When you are ready to serve, place the saucepan over a low flame. 

Add cream and saved pasta water to pasta. Stir often till pasta and sauce are heated.

Break smoked salmon into small pieces using your hands. Add them to the heated pasta.

Add 1/4 cup of dill into the pasta as well. 

Season with salt and pepper.

Stir the pasta well.

Scoop pasta onto a platter, garnish with dill sprigs and serve hot. Or serve it at room temperature as a salad.

 

Our meal is a pleasant change after all the delicious Indian food that has been paraded in front of me. What's better is the candlelight we eat by...an inadvertent atmospheric interlude by way of a power failure!

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