Yet another dish I cooked up on the fly without noting any specific quantities. Let’s see if I can reverse-engineer this baby, because it was DELICIOUS.
Set a large pot of salted water to boil for your fresh linguine (we use Seattle’s Cucina Fresca brand. Not to be confused with my friend Brooke).
Mince 1 shallot (or 1 bulb if large) and 2 garlic cloves with a few sprigs of Italian flat-leaf parsley. (I use the chopping attachment to my Cuisinart hand mixer.) Brown a tablespoon of salted butter in a skillet (I like cast iron). Once brown, add another tablespoon, reduce heat to medium low, and add in minced shallot-herb mixture. Add 1 cup double-strength chicken stock (I use the Organic Better than Bouillion). Reduce to very low and let this simmer while you…
Pour 1/4-ish cup milk (I used whole) in a pot, bring to gentle boil. Add a tablespoon or so of unbleached white flour, mix in the lumps, and roux it up. Eventually add a glob of cream cheese (1/3 c?), a similarly sized glob of sour cream, a quarterish cup grated parmesan, and a splash of kefir, and enough milk to thin it all out. Mix and melt but don’t overheat it to burning.
Crush some raw hazelnuts (I smashed them in the pestle part of my mortar and pestle with a mojito muddler, because well, we just unpacked and I can’t find the damn mortar. Assuming the mortar is, in fact, the stick part. You know what I mean. Smashy smashy.) Coat with a bit of olive oil and nice salt, and toast in (toaster, if you like) oven until the oil sizzles and the nuts begin to brown and become fragrant.
When finished, break up chunks of dry (non lox-style) smoked salmon, being careful to remove any bones, and stick the salmon in a bowl to warm up in the remaining heat of the toaster oven.
Boil the pasta for 30-60 seconds less than the stated cook time. Drain, combine with sauce, curse about having made way too little sauce for that quantity of pasta like you always do. Oops. Add in hazelnuts and salmon while combining, garnish with grated Parmesan; devour immediately.