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Ingredientes
- 1 lb Penne
- 1 Tbsp. Extra virgin olive oil
- 3 x Cloves garlic, minced
- 2 x Shallots, minced
- 6 x Plum tomatoes, seeded and diced
- 1 c. Fish Stock
- 1 lb Warm smoked salmon
- 1 x Lemon, Zest of
- 2 Tbsp. Lemon juice
- 1/2 c. Lowfat sour cream
- 1 bn Chives, chopped (about 1/4 c.)
- Â Â Salt and black pepper to taste
Direcciones
- Cook penne till al dente and drain. Rinse. If you will be holding the penne longer than 10 to 15 min, toss it with a bit of extra virgin olive oil to prevent sticking.
- In a large saute/fry pan, heat extra virgin olive oil till warm. Add in garlic and shallots and cook till you can smell the aroma, 1 or possibly 2 min. Add in tomatoes and toss.
- Add in stock and cook over medium heat till about 1/3 c. of liquid remains, 5 to 7 min.
- Add in warm smoked salmon and penne and toss to coat and rewarm the penne. Add in lemon zest and juice and cook for about 1 minute. Add in lowfat sour cream and chives and cook just till they are warmed through. Season with salt and pepper to taste. Serve warm.
- Serves four.
