Trenne al Salmone e Arancia

Pasta with salmon and orange

Coarse sea salt
1/4 teaspoon cornstarch
2 oranges
1 3/4 cups heavy cream
1 large garlic clove, gently smashed and peeled
2 tabls Grand Marnier
1 lb trenne or penne pasta
5 1/2 ounces smoked salmon, roughly chopped
Freshly Ground White Pepper

Bring a large pot of salted water to a boil. In a small bowl, dissolve cornstarch in 1 tsp water.

Using a sharp knife or vegetable peeler, cut zest from 1 1/2 oranges in long strips, avoiding white pith (carefully cut any large pieces of pith from strips, if necessary). Very thinly slice strips lengthwise. Squeeze 1/2 cup juice from oranges.

In a medium heavy saucepan, combine cream, zest, garlic, cornstarch, and pinch salt, bring to a gentle simmer and cook for 5 minutes. Remove and discard garlic. Return cream to a simmer, then add orange juice and Grand Marnier. Simmer for 2 minutes more. Remove from heat and cover to keep warm.

Add pasta to boiling water and cook until al dente. Drain, return to pot, add cream mixture and salmon, and toss to combine. Season to taste with salt and pepper. Serve immediately.

Very easy and YUMMY!