Ingredients
Shallot. 1 ea (feel free to sub onion)
wine 1/2 cup
Cream 1.5 cup
Spinach 1 pint picked
Smoked salmon 1/2 c (feel free to sub cooked salmon, shrimp or any other seafood you have available)
Parm grated 1/4 cup
Spaghetti 12 oz
Salt to taste
peppercorn to taste
Method
Bring pot of water to boil
In sperate pan Sauté shallot until translucent. Deglaze with white wine.
Cook until almost dry.
Add cream.
Add spinach and salmon.
Let cream simmer and reduce stirring occasionally until bubbles begin to get larger and spinach is wilted.
In mean time blanch pasta in water (following instruction on package) until al dente
Add pasta parm salt and pink pepper corn. Stirring until pasta is well coated.
Plate and garnish with a little more parm and pink peppercorn
