Lisa and Gordon Clement of Clemente’s Cafe and Public House have been taking advantage of the beautiful fall Chinook to create a delicious pasta dish.

Chef Gordon Clement shares his recipe for Autumn Smoked Salmon Pasta with our readers.

Autumn Smoked Salmon Pasta

What you’ll need:

1/2 pound smoked salmon (hot smoked)

3/4 cup goat cheese

2 cups linguine (cooked)

8-10 cherry tomatoes

1½ cups heavy cream

3/4 cup Parmesan

1/4 cup finely chopped leek

What you’ll do:

1. Turn on broiler.

2. Cook linguine al dente approximately 10 to 12 minutes.

3. While pasta is cooking separate salmon into some crumble parts for the sauce, leaving some larger chunks for the top of the dish. Set aside.

4. In a medium sauté pan, add cream and leek on medium high heat. Reduce cream stirring constantly.

5. When cream has reduced, add Parmesan stirring constantly.

6. When Parmesan is incorporated and sauce has thickened, turn off heat and add crumbly smoked salmon pieces and whole tomatoes.

7. Toss until tomato skins wrinkle. Strain pasta and toss into cream mixture.

8. Make goat cheese into 3/4 inch round balls and place smoked salmon chunks and goat cheese neatly on top of pasta dish.

9. Place under broiler for a minute or two watching constantly until just slightly golden.

10. Remove from oven and scrape edge of pan to loosen edges. Slide onto serving dish.

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