Wednesday, April 08, 2009

Wednesday, April 8th - Spagettini in Salmon and Asparagus Cream Sauce

I had some grav lox for lunch. I took some sourdough bread with me cuz D used the rest of the Rye for a grav lox sandwich. It was the best substitution ever. The sourdough's tartness and chewy texture complimented the salmon wonderfully. I still only had my tarragon mustard with me which isn't perfect but I didn't pack any horseradish. I tried substituting with sushi wasabi on Monday and it was altogether painful experience.

Dinner was pasta. Straight up dried pasta. We've not had dried pasta in ages. I'm not a fan. Actually, on any given night, if you ask me what I want for dinner, pasta will rank amongst the lowest of choices near cold chicken (Oh, I should add, I hate cold chicken). But D loves his pasta and he'd been conceding to me for quite a while. I told him what it was I didn't like about pasta and what about pasta I do love and we had a great dish.

What I don't like about dried pasta:
Spagetti is boring
Dry angel hair is never fine enough
Red sauce is boring

What I do like about pasta:
Really fine angel hair you can only find freshly made in authentic italian restaurants
Clingy sauce oozing with olive oil
Veg and other elements
Naked simple pasta dishes like olive oil and shrimp or a home made tomato sauce

What D did next:

Spagettini in Salmon and Asparagus Cream Sauce

2 portions of Catelli Sundried Tomato Wholewheat Spagettini
2 portions of asparagus, about 5 spears a piece, trimmed and chopped in 1.5 inch pieces
1/2 onion chopped
1/2 cup cherry tomatoes
1/2 cup chopped grav lox or fresh salmon (if you don't use grav lox add 1tsp fresh dill)
2 cloves garlic
1/4 c cream
1/4-1/2 c pasta water
salt and pepper to taste.

Bring a large pot of water to a boil with a good pinch of salt. As the water starts to reach a boil start the sauce. Add the pasta.
Saute the onion until soft. Add the asparagus and sautee for a few minutes. Add the garlic and tomatoes. At about 8 minutes check the pasta. Take it off the heat when it very al dente as it will cook some more in the cream. Add the salmon after you've taken the pasta off the heat. Add the cream, pasta water, and pasta. Toss and serve. We're have a sauvignon blanc which I will not mention as I am not in the best mood about the vineyard at the moment.

I have to admit, this dish was fabulous. So simple and if you'll note, quick. It was done by the time the pasta would have cooked. I really do prefer when the pasta doesn't swim in sauce. I like it when I grabs on and you can eat the dish without a spoon.

You really should try this dish.

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