Description
A luxurious pasta dish featuring a sophisticated reduction of single malt whisky and heavy cream, topped with ribbons of salty, smoked salmon.
Ingredients
Scale
- 12 oz Linguine or Fettuccine
- 6 oz Smoked Salmon, torn into ribbons
- 2 tbsp Unsalted Butter
- 1 small Shallot, finely minced
- 2 cloves Garlic, minced
- 1/4 cup Single Malt Whisky
- 1 cup Heavy Cream
- 1/2 cup Grated Parmigiano-Reggiano
- Fresh Parsley, chopped
- Salt and Black Pepper to taste
Instructions
- Boil a large pot of salted water and cook pasta until al dente.
- In a large skillet, melt butter over medium heat and sauté shallots and garlic until translucent.
- Pour in the whisky and simmer for 2-3 minutes until the liquid is reduced by half.
- Stir in the heavy cream and simmer gently for 5 minutes until slightly thickened.
- Whisk in the Parmesan cheese until completely melted and smooth.
- Toss the cooked pasta into the sauce, adding a splash of pasta water if needed to emulsify.
- Remove from heat and gently fold in the smoked salmon ribbons.
- Garnish with fresh parsley and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion