Pasta Al Salmone Affumicato is a dish that I learned to make in an Italian restaurant that I worked in as a younger man. It is easy to make and delicious and like I said in the video I have never seen this dish on any menu in any Italian restaurant, ever! I hope you enjoy the video. The recipe can be found below.

The Knives I Use In My Kitchen

The Gear I Use To Sharpen My Knives:
DMT W6X:
DMT W6F:
DMTW6CP:
DMT W6E:

DMT W8CXNB:
DMT W8EFNB:

DMT W250CXNB:
DMT250EFNB:

SPECIAL PLATES:

DMT D8EE:

Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:

The Ingredients:

1. 1 Lb of Penne Regate Pasta.
2. 2 Tbsp of unsalted butter or about half a stick.
3. 2-4 Tbsp of finely chopped or finely slivered brown onion. You can also use 3 Tbsp of fine diced shallot if you wish.
4. 1-2 Tbsp finely chopped or pureed garlic.
5. 6oz + smoked salmon oil cured. I buy the trimmings instead of the belly and I save a ton of money to make this dish!
6. 3 Tbsp vodka, whiskey or brandy. I use the whiskey as I feel it imparts character that vodka does not!
7. 1/2 Tsp. salt.
8. Pinch of black pepper I like the triple peppercorn variety.
9. 3/4 cup Clam juice.
10. 4 Tbsp heavy cream.
11. 3 Tbsp tomato sauce.
12. Grated cheese any variety: Parmigiano Reggiano, Grand Padana, Pecorino Romano, Asiago blend. any kind will do.

Method:

Fill a large pot with well salted water and set it to boil to cook your Penne Regate. Now take your skillet and use medium high heat to melt the butter. Don’t let butter brown or burn. Get the butter to a sizzle this should take about a minute or two depending on whether your stove is electric or gas. After the butter sizzles add your onions and cook them for about two minutes or until they are translucent and soft. You can carmelize them a bit if your want but don’t go overboard with it. Now when the onions are soft it is time to add your garlic and salmon and cook them until the garlic is softened and the salmon turns pink. Make sure to stir it up frequently to prevent the ingredients in the skillet from sticking to it. Now slowly pour in your choice of alcohol, slowly because you don’t want the alcohol to flame up you just want the alcohol to cook out leaving the taste of your choice of alcohol behind. It should take about two minutes to get the alcohol to evaporate on a medium heat. Now add your salt and pepper and keep stirring. Now add the cream and lower the heat to a medium low and stir to keep it from curdling. After a minute or two add your clam juice and tomato sauce and raise the heat back to a medium high and bring this mix to a light boil and reduce the sauce a bit. Now lower heat and simmer for about five minutes. Finally you should have your pasta cooked and drained and placed back into the pot you cooked it in and added some olive oil to in order to keep it from sticking. Pour your sauce over this pasta and while on a medium high heat cook the sauce into the pasta and let the liquid get absorbed into the pasta and plate it. Optional: Add some red pepper flakes and your choice of grated cheese. Eat and enjoy!

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