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Pasta with Chèvre, Smoked Salmon, and Corn Lee Bailey's Long Weekends Yield: serves 6 to 8 6 Tbsp. minced red onion ¼ cup olive oil ½ tsp. salt or to taste 1½ cups evaporated skim milk 8 oz. mild chèvre, crumbled 1½ tsp. Tabasco sauce 1 lb. rotini pasta 1 Tbsp. grated lemon rind 12 large basil leaves cut into strips 6 large mint leaves cut into strips 3 ears white corn kernels, cut from the cob (1½ to 1¾ cups) 10 oz. smoked salmon, cut into large pea-size pieces or flaked, all bones out Garnish: 6 basil leaves, cut into strips 3 mint leaves, cut into strips In a medium skillet, wilt the onion in the olive oil over medium heat without browning, stirring, about 5 minutes. Add the salt and milk and heat. Add the cheese and Tabasco and continue to cook over medium heat, stirring, until thick and smooth. Remove from heat. Put pasta on to cook and when it's almost done, reheat the sauce. Stir in the lemon rind, lemon pepper, basil, mint, and corn. When pasta is done, drain and place in a warm bowl. Mix salmon into the sauce and pour half over the pasta, tossing. Divide amoung 6 to 8 individual warmed plates. Place a large spoonful of the sauce on each and sprinkle with strips of basil and mint. Note: Lee Bailey uses evaporated skim milk rather than reduced heavy cream. Why he uses margarine, though, remains a mystery. |
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