Spaghetti with Smoked Salmon and Capers in a White Wine Sauce
This spaghetti with smoked salmon and capers in a white wine sauce is actually my go-to pasta dish. It's super speedy to pull together and tastes fantastic.
300gspaghetti(I like whole wheat)
2tablespoonsextra-virgin olive oil
a generous pinch cayenne pepper
2/3cupdry white wine(150 ml)
200gsmoked salmon,coarsely chopped
2teaspoonscapers,rinsed and drained
2vine-ripened Roma tomatoes,(alternatively, 50 g semi sun-dried tomatoes)
a small bunch fresh dill,chopped (or 1 teaspoon dried dill weed)
2tablespoonschopped fresh flat-leaf parsley
freshly ground black pepper,to taste
Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
Meanwhile, in a large skillet, heat the olive oil. Add the garlic, shallots, and cayenne pepper; cook over moderate heat until softened, about 2 minutes.
Add white wine and cook until slightly reduced; if using dried herbs then add them at this point.
Add capers and smoked salmon and simmer for 2 minutes, or until the salmon is cooked, before stirring in the tomatoes.
Add the fresh dill and leave to infuse for another couple minutes then toss in pasta and finish with freshly chopped parsley. (Optional: for a richer sauce, stir in a little cream at this point)