Smoked Salmon Pasta

1. Stage

Put pasta water on to boil: Heat to boiling a large pot with at least 4 quarts of salted water in it. (2 tablespoons of salt for 4 quarts of water.)

2. Stage

Toast the pine nuts: While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.

3. Stage

Start cooking the pasta: Once the water is boiling, add the pasta to the pot. Cook uncovered on high heat at a rolling boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve.

4. Stage

Prepare the sauce: While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 tablespoon of lemon zest. Increase the heat and let boil down by half. If you want a slightly creamy sauce, add the cream and let boil a minute more. The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.

5. Stage

Add the pasta, some pasta cooking liquid, smoked salmon, toasted pine nuts, parsley, zest to sauce: Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.