Ingredients:
1/2 lb medium shells pasta
4 large shallots
1/4 cup dry white wine
8 oz smoked salmon
4-8oz peas (frozen is fine)
capers
salt, pepper
2 tbps butter
4-6 oz crème fraîche (heavy whipping cream will do in a pinch)
Instructions:
Peel shallots and cut into very thin slices. Heat the butter over medium-low fire. Sautee shallots, slowly stirring occasionally, until translucent and soft. Meanwhile, boil salted water for pasta. Once shallots are ready, add frozen peas, wine and crème fraîche, possibly thinning with some of the pasta water that is still boiling if need be. Once peas are bright green and tender, add thinly sliced smoked salmon. Continue simmering over medium heat until pasta is boiled. Drain pasta, reserving a bit of cooking water if you need to thin the sauce. Add capers to pea/salmon/cream mixture. Once everything is warm, pour over pasta and mix. Salt and pepper to taste. Warning: very addictive!
