Salmon pasta

I love to cook. My Nana and Mom have taught me quite a bit. For the wedding we got some cookbooks and now that is my main request when we are out. On Monday night I made Salmon pasta from scratch. Well everything but the noodles. I am not that well versed, but I want to get the attachment for my Black Kitchenaid mixer. She is one of my loves. Anyways, back to the pasta, you start out by boiling your water and add your noodles

That is another one of my loves back there, my yellow Le Creuset kettle. Best kettle in the world. The next step is to put your cream on to heat. The recipe calls for 2 cloves of garlic, but I happen to be a very big fan of garlic so I usually add probably 4. Too much? If it is wrong, I don't want to be right. Add salt and pepper to taste. Also a big fan of pepper. The silver thing behind the Calphalon is an espresso maker. I got that for Matt for Christmas and he has used it everyday since. You could say we are tea and coffee snobs. Maybe a post about that later.

The next thing to do is to cut up your salmon. You want to get smoked salmon. Smoked salmon is also good just on a nice cracker by itself.

The wine back there will be another post for later. Great wine, amazing! The end product will look something like this. the sauce is not a thick sauce at all, so it is great for any time of year. Matt loves it and you can make enough to have leftovers for a few days. Also add some chives. It calls for fresh, but much easier to have some freeze dried in the cabinet that doesn't ruin in a few days time. Also add some fresh parmesan cheese. The fresher the better. It is worth it to splurge on this item for sure.

Enjoy!