Smoked Salmon & Pasta

1 pound dried spaghetti or fettucine
2 tbsp olive oil
1/2 cup feta cheese, crumbled
salt
fresh cilantro for garnish (or parsley)

Sauce
1-1/4 cups heavy cream
2/3 cup cognac or brandy (I've also used Southern Comfort)
4-1/2 oz smoked salmon (a little over 1/3 pound)
1/4 tsp cayenne pepper
pepper to taste
2 tbsp chopped fresh cilantro

1. Bring a large pan of salted water to boil. Add pasta and 1 tablespoon olive oil; cook for 8-10 minutes until noodles are tender but firm ( al dente ). Drain the pasta, return to the pan. Sprinkle the remaining olive oil over the noodles, cover, shake the pan. Set aside and keep warm.

2. Pour the cream into a small saucepan. Bring to simmering, but do not allow to boil. Pour brandy into another small pan and bring to simmering, do not allow to boil. Remove both saucepans from heat and mix together the cream and the brandy.

3. Cut the smoked salmon into thin strips (1/8-inch or less ) then add to cream mixture. Season to taste with cayenne and pepper. Just before serving, stir in fresh cilantro.

4. Transfer the warm noodles to a warm serving dish, pour the sauce over the noodles and toss with a couple of large forks. Scatter the feta cheese over the noodles and sauce. Garnish with cilantro. Serve at once.

Serves 4

I know this seems like a lot of work, but really it's not.

John