Smoked Salmon Bucatini with Lemon and Parmesan

Ingredients:

16oz Alaska Smokehouse Smoked Salmon, skin removed and drained

12oz bucatini pasta

1 cup freshly grated parmesan, divided

3 cloves garlic, minced and divided

2 tablespoons fresh parsley, washed and chopped

1/3 cup heavy cream

Juice and zest of one large lemon

1 cup panko breadcrumbs

1/3 teaspoon crushed red pepper flakes

6 tablespoons extra virgin olive oil, divided

Salt & Pepper, to taste

Procedure:

Bring a large pot of salted water to boil, then cook pasta according to package directions until al dente.

Reserve 1 cup of pasta water, then drain the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add breadcrumbs and half the garlic, then cook until browned and toasted, for 4-5 minutes.  Stir often or the breadcrumbs will burn.

Season with salt and pepper, then remove from the skillet and set aside.

In the same warm skillet, add the remaining olive oil and return to medium heat. 

Add garlic and red pepper flakes, then cook until garlic is golden, about 2-3 minutes.  Stir frequently to prevent burning.

Add in the pasta, 3/4 cup of parmesan, heavy cream, and 1/4 cup of the pasta water.

Cook, stirring constantly, and add pasta water 2 tablespoons at a time as needed, until the cheese has melted and the pasta is creamy.

Fold in the salmon, lemon zest, and 1-2 tablespoons of lemon juice and cook until just heated through, about 2-3 minutes.

Season with salt and pepper to taste.

Garnish with breadcrumbs, parmesan cheese, and parsley.