Ingredients
SERVINGS: Feeds 2 people
- ½ pound spaghetti
- 2 tablespoons olive oil
- ½ red onion, chopped
- 2 cloves garlic, minced
- ¼ cup white wine
- ¾ cup heavy cream
- Juice of ½ lemon
- Salt
- Pepper
- ½ pound cooked salmon, cut into bite size pieces
- ¼ cup capers, drained
- 2 tablespoons fresh chopped dill
Preparation
Bring a large pot of water to boil; cook pasta according to directions until al dente. Drain, reserving ½ cup of the pasta water. Return pasta to pot. In a separate large skillet at medium heat, add oil and onion. Cook onion until soft. Add garlic and cook until fragrant. Add wine and cook until completely reduced. Add heavy cream and lemon juice and cook until thickened. Season with salt and pepper (to taste). Add salmon, capers, and dill. Cook until the salmon is warmed through. Toss sauce and pasta together. Add ¼ cup of pasta water if sauce is too thick. Garnish with more dill. Serve.
