OK, OK, this is not a low-calorie dish. And you know I am really trying to be good. But when a friend gifts you with homemade smoked salmon, like our good friend Jamie did lately, you almost owe it to yourself, and your benefactor of course, to do something special with it. So, that’s just exactly what I did. And really, how can you possibly go wrong with a butter, cream, and lemon sauce? It really isn’t possible. And since we have chives coming out of our ears, why not throw some of them in too? And is there ever a time when a tiny pinch of crushed red pepper flakes and freshly ground black pepper isn’t perfect for that subtle taste of spice that most of us hold dear? Of course not! But then, what pasta shape to use? Well, for this dish, I decided linguini would be perfect. And you know what? It was.

And since everything about this pasta dish screamed high fat and high calorie, I decided to give a nod to healthy by adding some fresh spinach. And what a good idea if I do say so myself. It gave the dish a bit of color and in no way detracted from the wonderful flavor of the dish. In fact, it added another flavor dimension that was quite delicious.

Now if you are the kind of person who likes to prepare dishes that take hours to build, you are not going to appreciate this dish. The flavor yes, but not the short bit of time it takes to prepare. Because this dish is truly fast and easy to make. Perfect for after work or for someone who just isn’t in the mood to spend a lot of time in the kitchen. Add a simple salad as a side, and dinner is on the table before you know what hit you!

So, if you too are a pasta lover, and like me, think that smoked salmon is proof positive that there is a God, then this is the dish for you. So easy to prepare and definitely company worthy. Suffice it to say, Mr. C. couldn’t stop eating the pasta until it was all gone. He even scraped the pot so that no remnant of the sauce remained in the pan. Since he does the dinner dishes, he could almost have put the pan away unwashed. Almost!

Well, this is going to be a lazy day for me. Mr. C. has a gig this evening so he will be away at dinner time. So, I am going to fry me up some zucchini (find my recipe for Fried Zucchini on this site) and pig out all by myself. Then I’m going to hunker down with a book by a new author to me that I was introduced to by my sister-in-law Katie. I had never heard of Peter Swanson. But after just reading a few chapters last evening, I’m hooked. The book is entitled Nine Lives. Interesting premise, and the writing is great. So, if you’ll excuse me, I need to find out “who done it”!

Thank you again Jamie for the smoked salmon. It was “heavenly”.

Peace and love to all.

3 T. unsalted butter

zest of 1 lemon

Juice of 1 lemon

freshly ground black pepper

tiniest pinch crushed red pepper flakes

2 T. minced fresh chives  

½ c. heavy cream

¼ c. milk

4-6 oz. smoked salmon, cut into small chunks

6 oz. linguine or fettuccini, cooked al dente (reserve some of the cooking water)

2 lg. handfuls roughly chopped fresh baby spinach

pasta water, if needed

Melt the butter in a large skillet over medium heat. Add the lemon zest, lemon juice, black pepper, crushed red pepper flakes, and half of the chives. Cook for a couple minutes, stirring occasionally. Stir in the cream and milk. Simmer over low heat for about 5 minutes as the sauce begins to thicken.

Stir the smoked salmon, al dente drained pasta, and spinach into the cream mixture. Cook for a few minutes, tossing to coat. Taste for seasoning.

If the sauce looks a too dry, add some of the pasta water, a tablespoon or two at a time until the sauce is very creamy.

Serve immediately, topped with the remaining chives.