About this recipe:Smoked salmon and pasta is tossed together with a creamy white wine and whisky reduction. A delicious pasta dish that is full of flavour. Serve with a side salad, for lunch or dinner.
450g dry penne pasta
1 tablespoon olive oil
1 medium onion, finely chopped
475ml fish stock
475ml white wine
3 tablespoons Scotch whisky
225g smoked salmon, chopped
475ml double cream
freshly ground black pepper to taste
40g Parmesan cheese, grated for topping
1 bunch Italian flat leaf parsley, chopped
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Method Prep:15min › Cook:30min › Ready in:45min
Bring a large saucepan of lightly salted water to the boil. Place penne pasta in the saucepan, cook 8 to 10 minutes, until al dente and drain.
Heat the olive oil in a frying pan over medium heat and cook the onion until tender. Pour in the fish stock and white wine and cook until reduced by 1/2.
Remove the frying pan from heat and pour in the Scotch whisky. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the frying pan to medium heat, and mix in the salmon. Stir in the cream and bring the mixture to the boil. Continue to cook and stir until thickened.
In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper and top with Parmesan cheese and parsley to serve.