Thursday, December 29, 2011

12-29…Capellini with smoked salmon and peas in a cream sauce with prosciutto and arugula


Capellini (Angel hair pasta)
Smoked salmon cut into bite size pieces
Dry white wine
Olive oil
1 generous pat of butter
Garlic and shallots
Heavy whipping cream
Frozen peas
Prosciutto coarsely chopped
Dill, dry or fresh
Arugula finely chopped


Cook the garlic and shallots in the olive oil until soft. Add the peas and about ¼ cup of wine and the dill, bring to a boil then simmer for about 5 minutes before adding the salmon and the arugula. Cook for several more minutes then add the cream, stirring frequently. Add the butter before the pasta is ready.

Toss the pasta in the pan with the sauce and mix in the prosciutto.


I was not sure how the arugula would work with this…I used it because I was out of parsley. The results however, were fantastic; the combination of ingredients worked well together. I especially liked the prosciutto; it gave it a finishing touch.

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