Linguine with Smoked Salmon Sauce
Recipe information
Yield
1 person
Ingredients
Salt
2–3 ounces linguine
1 teaspoon butter
2 scallions, sliced fairly thin
A splash of vodka
2 or 3 slices smoked salmon
3–4 tablespoons heavy cream
Freshly ground pepper
1 teaspoon capers, rinsed
A scattering of chopped fresh parsley
Preparation
While the linguine is boiling (see page 181), melt the butter in a small wok or a medium skillet. Toss in the scallions, and sauté gently for 1 minute, stirring. Splash in the vodka and let it cook down a little. Tear or cut the salmon into small bite-sized pieces, and stir them into the sauce. Pour in the cream and bring to a simmer. When the linguine is done al dente, scoop it up with a spider and tongs, letting the water drain off, and mix it in with the sauce. Grind pepper generously over the pasta, and stir in the capers and parsley, then spoon it all up into a warm bowl.
Nutrition Per Serving
Per serving: 50.0 calories
40.0 calories from fat
4.5g total fat
2.5g saturated fat
15.0mg cholesterol
530.0mg sodium
2.0g total carbs
0.7g dietary fiber
0.0g sugars
1.0g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.
Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.
