Ingredients:
- 320g penne
- Extra-virgin olive oil
- 1 shallot, finely chopped
- 250g smoked salmon
- 70g dry white wine, optional
- Salt
- Black pepper
- Fresh dill, chopped, for garnish
Instructions:
Chop the dill, chop the shallot finely, and break the salmon into pieces that aren’t too small.
Bring a large pot of salted water to boil, and cook the pasta according to the package instructions until al dente.
In the meantime, place the shallot in a large pan with a drizzle of olive oil and sauté over a medium heat, and when hot add the salmon, a pinch of salt, black pepper, and the dill. Stir and continue cooking over a low to medium heat.
If using white wine, pour it into the pan and let it simmer for a couple of minutes to reduce.
Once the pasta is cooked, drain and keep around 50g of pasta water aside. Then add the pasta to the pan with the salmon, increase the heat, and stir to coat the pasta with the salmon while gradually adding some of the pasta water. Careful not to over cook the pasta or to dry the salmon too much.
Once well combined, serve garnished with extra black pepper and dill.
Italy with Amore 