Ingredients
- 300 g spaghetti (I like whole wheat)
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 2-3 shallots, finely diced
- a generous pinch cayenne pepper
- 1/2 -2/3 cup dry white wine (100-150 ml)
- 200 g smoked salmon, coarsely chopped
- 2 teaspoons capers, rinsed and drained
- 2 vine-ripened Roma tomatoes, (alternatively, 50 g semi sun-dried tomatoes)
- a small bunch fresh dill, chopped (or 1 teaspoon dried dill weed)
- 2 tablespoons chopped fresh flat-leaf parsley
- freshly ground black pepper, to taste
Instructions
- 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)
- Season with pepper, to taste. Serve and enjoy!