RECIPES FROM OESOPHAGEAL PATIENTS

PASTA WITH SMOKED SALMON

Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple.

• 1/4 cup extra-virgin olive oil
• 1 small onion, chopped
• 1/2 pound smoked salmon, chopped
• 1 pint half& half (mixed cream and milk) (Note: I used Creme Fraiche for this in UK)
• Salt and freshly ground black pepper to taste
• 1 pound pasta, cooked al dente, drained (rigatoni works best for me but original recipe called for fettucine)
• Freshly grated imported Parmesan cheese , I grate my own in a processor and use it generously.

Method

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion and sauté until translucent, but not browned.
3. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes.
4. Pour in the cream and simmer just enough to heat it thoroughly.
5. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon is salty.
6. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down.

Serve with freshly grated Parmesan cheese.