Photo by howtocookabear
howtocookabear's Notes:
Expand7 ounces penne Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 small shallot or half a large, diced fine Ask a question about this ingredient
4 tablespoons whisky, divided Ask a question about this ingredient
130 milliliters heavy cream Ask a question about this ingredient
3.5 ounces smoked salmon, chopped roughly Ask a question about this ingredient
1 tablespoon chives, snipped Ask a question about this ingredient
Put the pasta water on the boil and assemble and prep your ingredients.
Ask a question about this stepIn a small saucepan, heat the olive oil over medium-low. Add the shallot and cook, stirring occasionally, until it's fragrant and just beginning to color. Add 3 T whisky and turn up the heat to medium high for about a minute to cook off some of the alcohol. Return the flame to medium low and add the heavy cream. Whisk frequently and turn down the heat if it gets above a bare simmer.
Ask a question about this stepCook penne til al dente. When it's a minute or two from being done, add the smoked salmon and remaining 1 T whisky to the cream sauce.
Ask a question about this stepReserve about a half cup of the penne cooking water and drain. Return the drained penne to the pot and place on a low flame. Pour the cream sauce over the penne. Add a tablespoon of the reserved cooking water (or more if the pasta looks dry), and combine. Sprinkle with chives and serve.
Ask a question about this step
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
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