Ingredients
2 tablespoons butter
1 medium red onion, sliced thin
1 1/2 cups dry white wine
1 pound Smoked Salmon Fillet, broken in 4 - 6 large pieces
1 two oz jar capers
1/2 teaspoon salt
Pinch white pepper
Juice of 1 lemon
1 16 oz box angel hair pasta
4 - 6 ounces grated Parmesan Reggiano cheese
Preparation
Melt butter in 14 inch heavy skillet over medium heat.
Sautee onion in butter until soft and translucent, approximately 5 minutes.
Add white wine, and heat over medium high heat until reduced by half.
Reduce heat to medium. Add salmon, capers, salt and pepper. Stir gently and cook until heated, approximately 3 - 5 minutes. Add lemon juice.
While wine is reducing, bring 6 quarts salted water to boiling in large pot.
When salmon is added to reduced wine, add angel hair pasta to pot. Cook until al dente.
Drain pasta. Divide pasta on 4 plates. Top with salmon mixture.
Top with grated parmesan cheese.
