This is another dish of my own creation. It’s a nice dish to eat al fresco on a warm summer night—but I often serve it with the Christmas Eve feast. (My dad, on the other hand, would typically make spaghetti with a crab marinara, made with crabs he had caught and frozen over the summer). I prefer to serve it over shell-shaped pasta, but if you can’t find that, then farfalle works just as well. I use the smoked salmon you can find in a decent grocery store. You can also use fresh salmon (you just have to let it cook a little longer after adding it in), but don’t use lox, which would be too salty and overpowering.
What you need
Smoked/cooked salmon, 1 package
Strained or pureed tomato
Fish stock or clam juice
Peas (frozen is ok—not canned)
How you make it
- Melt 2 or 3 tablespoons of butter in a pan
- Add a chopped anchovy filet and some chopped scallions.
- Add a cup or two of heavy cream.
- Add a dash of wine, a bit of stock, and some strained or pureed tomato (roughly half as much as the amount of cream).
- Simmer for a few minutes, then add in some frozen peas (for sweetness and color) and some capers—maybe half a teaspoon or so.
- Continue simmering while the pasta cooks. If it gets too thick, add in some more stock or water from the pasta.
- Remove the skin from the salmon and discard. Chop up the salmon and add it to the sauce, stirring so it breaks up. If you’re using fresh salmon, you’ll need to let it cook until it becomes flaky. If using smoked salmon (preferred), you just need to warm it up.
- Finish with a sprinkling of chopped parsley and a squeeze of lemon.