Hot Smoked Salmon Pasta
With English Peas, Melted Shallots, and Cream
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.angeloaksmokehouse.com.
Cooking tools:
- Stove
- Pot
- Colander
- Skillet
- Cutting board
- Chef's knife
- Microplane
- Measuring spoon
- Wooden spoon
- Tongs
- Serving bowl
- Plate
Ingredients
- 6 ounces spaghetti
- 1 tablespoon fine sea salt, plus more to season
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- ½ cup shucked english peas, fresh or frozen
- 4-6 ounces Angel Oak Hot Smoked Salmon
- 2 tablespoons chopped dill, plus a few sprigs to garnish
- 2 tablespoons chopped parsley
- ½ cup cream
- Juice of ½ lemon, plus more to taste
- Lemon zest and freshly cracked black pepper to serve
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