1 lb. penne pasta
4 T unsalte butter
1 1/4 cup heavy cream
4 oz. smoked salmon, finely chopped
1 T shallots, finely chopped
juice of 1/2 lemon
2 oz. Scotch whisky
(optional, a few drops of white truffle oil)
salt and white pepper to taste
freshly ground black pepper
Bring a large pot of water to a boil and cook the pasta al dente, drain very well. Meanwhile, place the butter in a large skillet over low heat. When it is melted, add the cream and reduce it by about 1/3, about five minutes. Add the salmon and shallot and cook for an additional 2 to 3 minutes. Add the lemon juice, whisky and optional truffle oil if using, stir well, cook long enough to evaporate the alcohol, about two minutes. Season with salt and white pepper to taste. Add the drained pasta to the skillet and mix well. Remove to a serving bowl and top with a light sprinkling of freshly ground black pepper.
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