Lemony Pasta With Salmon

2 tbsps. olive oil

2 cloves garlic, finely chopped

2 shallots, finely chopped

1 1/2 cup white wine

1 1/2 cup cream

1/2 grated lemon, zest of

2 tbsps lemon juice

2 tbsps chopped fresh chives

1/2 lb smoked salmon, slices cut into strips

500g package penne or farfalle, cooked al dente

1/4 cup chopped fresh dill

2 tbsps. capers, drained and rinsed​



Heat olive oil in a large frying pan over medium low heat. Add shallots and garlic and cook, stirring occasionally, until soft about, 5minutes. Add wine and let simmer until reduced by half, about 2-3 minutes. Stir in the cream, lemon zest and juice, chives, capers and salmon.

Heat over medium low heat, without boiling, until sauce is heated through, about 1 minute. Season with  salt & pepper to taste and gently add cooked and drained pasta to the sauce, tossing well to coat.

Stir in minced dill and serve immediately.


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