Summer Pasta with Smoked Salmon & Sweet Corn

19 Aug

Having a spontaneous dinner party this weekend? Here’s another 10-minute pasta you can make using super-sweet corn from the farmer’s market.  Made with fresh fettuccine that cooks up in minutes, this elegant, hassle-free dish might be just the thing to serve as your first course.  Follow with a side of bluefish resting upon a bed of thinly sliced tomatoes, onions and purple sage.  Just drizzle with extra-virgin olive oil and blast it in a very hot oven for 15 minutes.  For dessert? Uber-ripe peaches from the farmer’s market bathing in red wine.  And some cookies, of course.

Fettuccine with Smoked Salmon, Creme Fraiche & Sweet Corn
If you like, you may also add some snippets of fresh basil or cilantro. A must:  Creme fraiche.

8 ounces fresh fettuccine
1 cup sweet yellow corn, freshly cut from the cob
4 ounces best-quality smoked salmon, thinly sliced
8 ounces creme fraiche
6 tablespoons freshly grated Parmigiano-Reggiano
1/4 cup finely minced fresh chives
1 large lemon

Bring a large pot of salted water to a boil.  Add the pasta and corn and cook 3 to 4 minutes, until tender.  Meanwhile, cut the salmon into 1/2-wide strips.  Drain the pasta well; shake dry. Immediately return the pasta to the warm pot.  Add the smoked salmon, creme fraiche, cheese, salt and pepper to taste.  Warm gently for 1 minute over low heat, but do
not cook.  Stir in chives.  Transfer pasta to bowls.  Using a microplane, grate lemon zest on top and serve immediately.  Add snippets of basil or cilantro, if desired.  Serves 4

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