Picture a beach house, the waves crashing under the deck. Add a book, one you are really engrossed in, and a couple of dogs demanding to frolic in the sand twice a day. Some yoga on said deck every morning. The closest supermarket requiring a car and some time. And then follow the image all the way to the kitchen: seriously, who feels like cooking?
Elena Ferrante’s final installment in her Neapolitan saga is so good that I would get annoyed by any distractions. I even logged off the blog, FB and barely glanced at emails for a week. All I did was nothing much, read the 450-page book in three days and the thought of having to cook was beyond me. So I didn’t, not much anyway, just enough for subsistence.
I got to the house with some groceries and a vague meal plan for the week, which included some restaurants. I had thrown some salmon in the bag because my mother reminded me how easy and quick pasta with smoked salmon is.
When I was young, smoked salmon was something atop a dainty finger sandwich, with butter smeared underneath. Later on, to my palate it became a natural fit for bagels and I never used it much in my everyday cooking. But using it to dress pasta with is a great alternative. And so good that, within the space of five days, I made it twice (full confession: the second time it was the only thing left in the fridge, with a lone onion….).
1/4 pound smoked salmon/lox or even plain cooked salmon (113 g), cut into small pieces
1/2 onion, diced small
1/4 C cream
Salt and pepper
1 pound your favorite pasta (400 g)
- Sautee the onion in a couple of tablespoons of olive oil in a very large pan, until translucent and just starting to turn yellow. Add salmon and cream and heat for just a couple of minutes. Add a pinch of salt.
- Cook the pasta and drain. Pour it in the pan with the salmon and mix on low heat until the pasta is completely coated with the sauce. Add cream, if needed, and salt, after tasting it. Sprinkle generously with black pepper. Serve immediately.
- The addition of lemon zest/parsley/dill or even peas wouldn’t go amiss. But I was really going for lazy here…