February 28, 2014
Wine Varietal: Pinot Gris or Pinot Grigio
I have been making this ultra-simple pasta dish for years to rave reviews from family and friends, and nobody ever guesses how easy it really is.
3/4 pound (12 ounces) conchiglie (seashell), rotini (spaghetti spirals), or farfalle (butterfly or bow-tie) pasta
2 tablespoons unsalted butter, at room temperature
1/4 cup fresh snipped dill, or 1 tablespoon dried dill, crumbled
2 packages (3 ounce each) cold-smoked salmon, such as Nova-style or lox, chopped
Dash freshly ground white pepper
1. Cook the pasta according to package instructions. Drain well, reserving the pasta and 1/4 cup of the pasta cooking water.
2. In a large mixing bowl, combine the butter, dill, smoked salmon, and pepper and toss gently to blend. Add the reserved pasta and toss gently until ingredients are thoroughly mixed. If the pasta is dry, add the reserved pasta water bit by bit, stirring after each addition, until the desired consistency is reached. Taste and add additional pepper, if desired.
3. To serve, place the pasta on a large serving platter or divide among individual bowls and serve immediately.