Smoked Salmon with Pasta and Whiskey Sauce
To prepare a delicious dish with spaghetti and smoked salmon, start by bringing a large pot of water to a boil, adding a generous teaspoon of salt. The salt is essential as it helps flavor the pasta during boiling. Once the water starts to boil, add the spaghetti and a tablespoon of olive oil to prevent them from sticking. Cook the pasta according to the package instructions, usually between 8 and 12 minutes, until al dente, meaning slightly firm to the bite.
After boiling, drain the spaghetti but do not rinse them with water, as this removes the starch that helps sauce absorption. Put them back in the pot and add a few tablespoons of olive oil, gently tossing to ensure the pasta is evenly coated. This will add extra flavor and prevent sticking.
In another saucepan, pour a small amount of heavy cream and whiskey, then heat them over low heat. It is important not to boil them, just to warm them gently to allow the flavors to combine. Once the mixture is warm, add thin slices of smoked salmon, freshly ground pepper, and a sprinkle of cayenne pepper, which will add a hint of spice. Continue to stir over low heat to allow the salmon to warm up without cooking it, thus preserving its delicate texture.
Once the salmon has perfectly combined with the whiskey cream, add the grated cheese, which will start melting and integrating into the delicious sauce. Stir constantly until the cheese is completely melted and the sauce becomes creamy.
Finally, pour this sauce over the hot spaghetti, mixing well to coat them evenly. On top, add crumbled feta cheese and freshly chopped parsley, which will add a touch of freshness and color to your dish.
Serve immediately to enjoy the intense aroma and creamy texture of this dish, which is sure to impress your loved ones. Buon appetito!
Ingredients: 450 g spaghetti, 2 tablespoons olive oil, 150 g feta cheese diced, salt, fresh parsley chopped. SAUCE: 300 ml heavy cream, 20 ml whiskey (optional), 350 g smoked salmon, cayenne pepper, pepper, 2 tablespoons fresh parsley, 300 g grated cheese (or any cheese you like that melts).
