Pappardelle with Creamy Smoked Salmon, Caper, and Dill Sauce

Pappardelle with Creamy Smoked Salmon, Caper, and Dill Sauce
Photo by Scott Phillips

Ingredients

  • 1 Tbs. drained capers
  • 1 Tbs. plus 1 tsp. chopped fresh dill
  • 1 Tbs. minced garlic (2 large cloves)
  • 8 oz. cold-smoked salmon, torn into 1- to 2-inch pieces
  • 8 to 9 oz. egg pappardelle (dried)
  • 2 Tbs. dry white wine
  • 2 Tbs. olive oil
  • + 6 more ingredients
    • Freshly ground black pepper
    • 1 tsp. finely grated lemon zest
    • 1 Tbs. tomato paste
    • 2 Tbs. finely chopped shallot
    • Kosher salt
    • 1 cup heavy cream

Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions, drain, and transfer to a large bowl. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the shallot, reduce the heat to medium, and cook, stirring, until go...

View full recipe at Fine Cooking

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