Smoked Salmon Pasta

Instructions

1. Cook the pasta
   Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. Prepare the sauce base
   While the pasta cooks, melt the butter in a large skillet over medium heat. Add the shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Create the cream sauce
   If using, add the white wine to the skillet and simmer for 2 minutes to reduce slightly. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to medium-low and cook for 3-4 minutes until the sauce begins to thicken slightly.
4. Add flavorings
   Stir in the lemon zest, 1 tablespoon of lemon juice, capers, and 2 tablespoons of the chopped dill. Season with salt and freshly ground black pepper to taste.
5. Combine with pasta
   Add the drained pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Stir in the grated Parmesan cheese until melted.
6. Incorporate the salmon
   Gently fold in most of the smoked salmon, being careful not to break it up too much. Cook for just 1-2 minutes to warm the salmon through without cooking it further.
7. Serve and garnish
   Divide the pasta among serving plates. Top with the remaining smoked salmon pieces, extra dill, additional grated Parmesan, and a crack of black pepper. Serve immediately with lemon wedges on the side.