Recipe by FlemishMinx
This makes a quick yet elegant main course, with rich flavors. The mascarpone cheese can be substituted with cream, but you will need to cook it down for a few minutes after adding to reduce and achieve the proper consistency for the sauce. DO NOT leave the pistachios out, I think they are integral to the dish !
Top Review by James Elkins
Could be a really excellent dish. Needs some careful balancing. The sage + slightly browned butter + garlic yields a flavorful butter: probably it's best to taste this before proceeding. The salmon is already salty, so just a few pistachios is plenty. The whiskey and lemon can be doubled, and stirred in at the last moment. <br/>Not a simple recipe, in a way, because the six or seven ingredients have to all be judged right. The cheese + black pepper makes this a cousin of cacio e pepe, which I have posed on this site.
- 500 g spinach tagliatelle, cooked per package directions
- 50 g butter
- 4 fresh sage leaves
- 2 cloves garlic, peeled and finely chopped
- 200 g smoked salmon, cut in strips
- 50 g shelled pistachio nuts
- 4 tablespoons fresh lemon juice
- 4 tablespoons whiskey
- 200 g mascarpone cheese
- fresh ground black pepper, to taste
Directions See How It's Made
- In a large frying pan, saute the sage in the butter; when it begins to be fragrant and turn color, remove and discard.
- Add the garlic to the pan, and saute for 30 seconds.
- Add the salmon to the pan, toss well, add nuts and cook for 30 seconds (the salmon will break down into small pieces, don't be alarmed).
- Add the lemon juice and the whiskey, and cook for another minute.
- Add in the mascarpone cheese and stir well until it melts and is completely incorporated with the other ingredients.
- Add ground black pepper to taste.
- Add the hot cooked pasta to your pan and mix it well into the sauce.
- It is now ready to serve!