Spaghetti with Smoked Salmon
Serve this rich and luxurious Italian recipe dish with a green salad tossed in a lemony dressing.
1 lb dried spaghetti
2 tbsp olive oil
1/2 cup crumbled feta cheese
fresh cilantro or parsley leaves, to garnish
1 1/4 cups heavy cream
5/8 cup whiskey or brandy
4 1/2 oz smoked salmon
pinch of cayenne pepper
2 tbsp chopped fresh cilantro or parsley
1 – Bring a large pan of lightly salted water to a boil. Add the spaghetti and 1 tbsp of the olive oil and cook until tender, but still firm to the bite. Drain and toss in the remaining olive oil. Cover, shake the pan, set aside, and keep warm.
2 – Pour the cream into a small saucepan and bring to a simmering point, but do not let it boil. Pour the whiskey or brandy into another small saucepan and bring to simmering point, but do not allow it to boil. Remove both pans from the heat and mix together the cream and whiskey or brandy.
3 – Cut the smoked salmon into thin strips and add to the cream mixture. Season to taste with cayenne and black pepper. Just before serving, add the chopped fresh cilantro or parsley and stir until well combined.
4 – Transfer the spaghetti to a warm serving dish, pour the sauce on, and toss thoroughly with 2 large forks. Scatter the crumbled feta cheese over the top, garnish with the cilantro or parsley leaves, and serve immediately.