Lox (smoked salmon) pasta

From the Naptowne Cafe in Sterling

Posted: Sunday, August 22, 2004

4- to 6-ounce lox strips

Garlic pasta

Chardonnay cream sauce

Saute lox strips briefly to heat them, layer them over garlic pasta and cover with chardonnay cream sauce.

Chardonnay cream sauce

1 tablespoons fresh minced parsley

2 tablespoons scallions-green onions

6 tablespoons butter

2 cups Half and Half

1/4 cup chardonnay

Lemon pepper to taste

Dash Tabasco sauce to taste

Saute onions in the butter for about two minutes until soft but not browned. Add Half and Half and chardonnay and bring to a boil. Reduce heat and simmer until reduced by half. Season with salt, lemon pepper and Tabasco and add parsley.

Garlic pasta

1/4 cup olive oil

4 cloves garlic, finely chopped


Cook and drain whatever variety pasta you want. Heat oil in skillet over medium heat, cook garlic in oil about three minutes, stirring frequently until the garlic is soft. Add pasta and toss until pasta is evenly coated.

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