3/4 lb (375 g) of fresh short pasta
4 shallots, finely chopped
4 cloves garlic, minced
8 anchovies minced
5 tablespoons (30 ml) butter
1.5 Tbs flour
1/2 cup (125 ml) white wine
1 cup (250 ml) 15% cooking cream, 35% cream or replace some of cream with fume or chicken broth to lighten.
1 cup (125 ml) grated Parmigiano-Reggiano cheese
1/4 cup (125 ml) mixed chopped fresh chives
2 cups (500 ml) of salmon, either steamed and flaked or grilled and flaked
Prepare and flake salmon.
Separately peel/shred the oyster mushrooms. Add them to a smoking hot pan with little if any oil. Cook until liquid evaporates and mushrooms squeak. Remove from heat and add it butter and salt
Reserve whatever pan drippings you get from preparing these to add to butter for frying the shallots
In a large pot of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water. Drain the pasta and oil lightly. Set aside.
In an 8-inch saucepan,soften the shallot in the butter. When soft add in minced garlic and anchovies and cook for approximately 1 minute or until all ingredients have been incorporated.
Sprinkle with the flour and cook for about 1 minute, stirring constantly. Add the white wine and bring to a boil, stirring with a whisk. Add the cream and bring to boil.
Stir in the cheese. Return the pasta to the pot and toss to coat with the sauce. Reheat and add the cooking water or cream, as needed. Adjust the seasoning. Toss in the pieces of salmon and mushrooms and sprinkle with chives.
The fresh pasta tends to diminish or overpower sauces. For this reason, you really cannot overdo the additions of herbs and spices.
