My friend Liv’s here today and she brought
studs salmon. Okay, so Liv obviously knows me because she brought both. Below you will find a recipe with salmon, pasta, wine, and cheese. You can not possibly go wrong with this. Below that are the studs (still in my wheelhouse), in this case King Studs (construction reference goes right over my head as I zoom in on stud). Liv’s kindly included a tasty excerpt from her new release, King Stud. And if you make it all the way to the bottom of the page you can also enter for a $20 Amazon gift card.
Thanks so much for having me as a guest, Irene! I’m excited to have the chance to talk about food, because other than eating, I don’t know a whole lot about it, and there’s nothing I like better than having a platform to display my ignorance.
Oh, and I babble when I’m nervous.
Since my favorite recipe usually involves knowing which take-out to order, I had to give some thought to what to feature in this post. I live in Seattle, which prides itself as a foodie town, so my first decision was to choose a recipe with a Northwest vibe.
Then, as I do with most important decisions, I called the husband.
He suggested I try a variation of chef Nick Stellino’s smoked salmon pasta, which totally worked for me. (Jump HERE if you want to see an actual recipe with, like, measurements and stuff.) Back in the late ‘80s, my roommate worked the lunch shift as a waitress at a restaurant called The 1904, and they made an amazing smoked salmon pasta. Sometimes she’d bring me home an order, or sometimes I’d meet her toward the end of her shift and have a bowl. A little white wine, some crusty bread, and the smoky, savory, salty goodness and I was DONE. Too good.
So, without further ado or delay or procrastination, here’s my take on smoked salmon pasta.