'LOX & EVERYTHING' MAFALDE
This dish takes me back to late summer 2019, standing on the sidewalk outside of the famous Russ & Daughters in the lower East-side and having one of those 'oh my god, eye rolling moments of joy' as I sunk my teeth into one of their legendary bagels....
Super simple to make (thanks cream cheese) and stacked with so many great flavours, I guarantee this is going to be one of those you'll want to make over and over again.
Before we start with ingredients and cooking, pasta purists look away as this one does not hail from those Italian cookbooks of old! This recipe full on embraces taking the CLASSIC 'Lox & Everything' bagel and waves a pasta wand over it!
INGREDIENTS YOU'LL NEED (serves 2)
100g Smoked Salmon, roughly chopped
2 Tbsp extra virgin olive oil
1/2 cup double cream
1 cup cream cheese
1/2 cup finely grated parmesan
2 Tbsp butter
2 garlic cloves, minced
1 small shallot, finely sliced
1/3 cup capers
1/3 cup pickles, finely chopped
2 Tbsp pickle brine
1/2 cup fresh herbs, finely chopped
1/2 lemon, zested and juiced
Salt & Pepper
2 Tbsp 'everything seasoning'
HOW TO MAKE IT
Bring a large pan of salted water to the boil ready to cook the pasta.
For the cream cheese sauce, heat olive oil in a pan over a medium heat, add garlic and cook for a minute or two until fragrant.
Add the cream and whisk gently to combine and warm through, once beginning to bubble, add the half a cup of the cream cheese and again whisking to combine. Add the final half cup and repeat.
Add the pickle brine to loosen the sauce slightly, then add the parmesan and the butter, turn down the heat. Season with salt and pepper, keep whisking the sauce until its smooth and glossy.
Cook the pasta (a minute less than the recommended time) then transfer to the sauce with the the lemon zest/ juice and 1/3 cup pasta water, continue to cook for another minute tossing the pasta to marry with the sauce. Check the seasoning.
Remove from the heat, stir through three quarters of the chopped salmon then dress the pasta with the shallot, pickles, capers, herbs and the remainder of the salmon.
Generously scatter everything seasoning over, serve and be transported to the streets of NYC!