Penne Rigate with Smoked Salmon

Name: Penne Rigate with Smoked Salmon
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: Salt; 1 bunch scallions, trimmed; 1 lb. penne rigate; 2 tbsp. butter; 1 tbsp. extra-virgin olive oil; 4 oz. shiitake mushrooms, stemmed and thickly sliced; 1 carrot, peeled, trimmed, and cut into 2" matchsticks; 3 ⁄ 4 cup half-and-half; Juice from 1/4 lemon; 8 oz. hot-smoked salmon filet; Freshly ground black pepper

Serves
serves 4-6

CHRISTOPHER HIRSHEIMER

While visiting the little seaside town of Trinidad, California, we found our way to Katy's Smokehouse and Fish Market, a treasure trove of smoked seafood and local fish. One of Katy's top sellers is the hot-smoked salmon, which inspired us to create this dish.

Ingredients

Salt
1 bunch scallions, trimmed
1 lb. penne rigate
2 tbsp. butter
1 tbsp. extra-virgin olive oil
4 oz. shiitake mushrooms, stemmed and thickly sliced
1 carrot, peeled, trimmed, and cut into 2" matchsticks
³⁄₄ cup half-and-half
Juice from 1/4 lemon
8 oz. hot-smoked salmon filet
Freshly ground black pepper

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Instructions

Step 1

Bring a large pot of salted water to a boil over high heat. Meanwhile, trim off dark green parts from scallions, thinly slice 3 or 4 of them crosswise, then set aside to use for garnish. Discard remaining dark green parts or save for another use. Mince remaining white and pale green parts of scallions and set aside.

Step 2

Cook pasta in boiling water until just tender, 7–12 minutes. Meanwhile, melt butter and oil together in a large skillet over medium-high heat. Add mushrooms and carrots and cook, stirring often, until mushrooms release most of their water and carrots just begin to brown, about 5 minutes. Add minced scallions and cook, stirring, until just soft, 30 seconds.

Step 3

Drain pasta and return to pot over medium heat. Add mushroom mixture, half-and-half, and lemon juice, then break salmon into large flakes into pot. Stir briefly to mix well. Season to taste with salt and pepper. Garnish with reserved scallion greens.

Bring a large pot of salted water to a boil over high heat. Meanwhile, trim off dark green parts from scallions, thinly slice 3 or 4 of them crosswise, then set aside to use for garnish. Discard remaining dark green parts or save for another use. Mince remaining white and pale green parts of scallions and set aside.
Cook pasta in boiling water until just tender, 7–12 minutes. Meanwhile, melt butter and oil together in a large skillet over medium-high heat. Add mushrooms and carrots and cook, stirring often, until mushrooms release most of their water and carrots just begin to brown, about 5 minutes. Add minced scallions and cook, stirring, until just soft, 30 seconds.
Drain pasta and return to pot over medium heat. Add mushroom mixture, half-and-half, and lemon juice, then break salmon into large flakes into pot. Stir briefly to mix well. Season to taste with salt and pepper. Garnish with reserved scallion greens.