Servings: 2 servings
Ingredients
- 1 chunk Fox Hot Smoked Salmon about 1/3 of a lb or so
- 2 cups fresh baby spinach remove stems, rinse and coarsely chop
- 1/2 lb gemelli or similarly shaped pasta
- 1/4 tsp crushed red pepper flakes more or less to taste
- 2 tsp fresh dill finely chopped, if using dry use 1 tsp
- salt & pepper to taste
- 3/4 cup heavy cream or 1/2 and 1/2
- 1 tsp wondra fine flour (if using 1/2 and 1/2) to thicken if need
Instructions
- Cook the gemelli per instructions for al dente. Rinse with cold water to stop cooking and drain. Set aside.
- Coarsely chop the spinach.
- In a saute pan over medium heat melt butter. Once hot, add spinach. Cook until wilted. Remove pan from heat.
- Take your piece of salmon and using your hands break into chunks. They will break up more when you are stirring so keep this in mind. Set aside.
- Add cream or 1/2 and 1/2 to the warm pan, gently stir. Return to medium low heat. Add dill, crushed red pepper and salt & pepper to taste. If sauce is too thin, add a bit of Wondra to thicken.
- Add pasta to the pan. Toss to coat thoroughly. Once the pasta is heated gently add the salmon. Blend into the pasta. Serve immediately.
Tried this recipe?Let us know how it was!