CLASSIC pasta penne with smoked salmon and orange
         

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Here
is a wonderful recipe using smoked salmon. This is a treat given to me by my good friend Roy Moceri from Seattle, where salmon is still king. The orange flavor makes this unique.

for the sauce:

  • one tablespoon olive oil
  • one clove garlic, peeled and finely chopped
  • one and three-quarters cup heavy cream
  • two oranges
  • two tablespoons Grand Marnier
  • six ounces smoked salmon, roughly chopped
  • salt and freshly ground pepper

for the pasta:

  • one pound of penne or a similar tubular pasta

Cut the zest from one and one-half oranges, using your handy zester, (or, harder, cut the peel into thin strips, avoiding the white pith, and then slice the strips very thinly lengthwise.)

Squeeze juice from the other half orange (about one-half cup).

Put the olive oil in a saute pan over medium heat. Add the garlic. After ten seconds add the cream, the zest and a pinch of salt. Simmer for five minutes. Add the orange juice and Grand Marnier and simmer for two minutes more. Add the salmon, and stir. Remove from heat.

 Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente. Drain.

Reheat sauce. Add the pasta to the sauce, and then the salmon, and toss well. Serve.


 

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