Pasta Bows With Smoked Salmon

Photo: Emily Zager

Ingredients

6 spring onions (scallions), sliced

1 cup butter

6 tablespoons dry white wine or vermouth (I actually used red wine sin

2 cups heavy cream

a pinch of nutmeg

8 ounces smoked salmon (can use fresh salmon, or canned salmon br

2 tablespoons Tablespoons chopped fresh dill, or 1 dried dill

freshly squeezed lemon juice

1 pound bow tie (farfalle) pasta

Salt and ground black pepper

Preparation

Slice the spring onions finely. Melt the butter in a pan and fry the onions for about 1 minute until they begin to soften.

Add the wine or vermouth and boil hard to reduce to about 2 Tablespoons. Stir in the cream and add salt, pepper, and nutmeg to taste. Bring to a boil and simmer for about 2 – 3 minutes, until slightly thickened.

If using fresh salmon, cut it into 1-inch squares and stir into the sauce with the dill. Taste and add a little lemon juice. Keep the sauce warm.

Bring a large pan of slightly salted water to a boil (I started this while working on the sauce) and cook the pasta until al dente. Drain well and toss with the sauce.