Creamy Smoked Salmon Pasta

Step 1

On a cutting board, chop one peeled shallot until you have 1/3 cup. Set it aside. Use a chef's knife to cut up the smoked salmon into 1/2-inch or 1-inch pieces. Grate the Parmesan cheese, if needed.

Step 2

Fill a large pasta pot 2/3 full with water and place it on the stove over high heat. Add one teaspoon of salt to the pot and cover.

Step 3

In a 12-inch skillet over medium-high heat, melt the 2 tablespoons of butter. Add the chopped shallots and stir to combine. Cook until the shallots are softened.

Step 4

Lower the heat slightly and add 1/4 cup of white wine to the skillet. (It will splash if the heat is too high.) Cook the wine for two minutes to reduce it.

Step 5

Cut up half a block of cream cheese (4 ounces) into six cubes. Add the cubes to the pan and stir until melted, creamy and combined with the shallots and wine.

Step 6

While stirring, add 1/4 cup milk at a time, waiting until it's combined before adding more milk. When all the milk is added, continue stirring until the sauce thickens and gets bubbly.

Step 7

Stir in 1 tablespoon of lemon juice. Lower the heat and gradually stir in 1 cup of Parmesan, stirring after each addition to combine. Stir in 1/2 teaspoon of pepper.

Step 8

Stir in the chopped smoked salmon until combined and heated through. Turn off the heat.

Step 9

When the pot is boiling, stir in a pound of pasta. Cook until it's al dente, stirring occasionally to prevent sticking. After the pasta has cooked for five minutes or so, scoop out a ladle (1/2 cup) of cooking water and set it aside in a bowl.

Step 10

When the pasta is cooked, drain it in a colander in the sink. Turn the heat on low under the smoked salmon sauce. Add the drained pasta to the pan of creamy sauce and stir to combine. Stir in 1/4 cup of the reserved cooking water.

Step 11

When the pasta and sauce are heated through, turn off the heat. Squeeze on some lemon juice (you don't need to use the entire lemon half.) Rinse the basil leaves and pat dry. Stack the leaves, roll them into a cylinder, then use kitchen scissors to cut them into ribbons and sprinkle them over the pasta.

Step 12

Serve immediately with extra lemon at the table.

Step 13

If there are leftovers, you can stir in some or all of the remaining reserved cooking water. Store leftovers in the refrigerator for up to four days. To reheat, add a little butter or drizzle on some olive oil, then heat, covered, in the microwave. Stir and enjoy.