This is not a light and fresh seafood pasta dish. A cross between a pescatarian carbonara and a puttanesca it’s flavors are smoky, salty, and slightly murky, with a bite of chili, like a stroll on the waterfront after sunset when the boats are moored for the day and the seafood vendors have gone home leaving the scent of their wares in the air.

Olive oil to taste

1 egg

1T cream cheese

2T parsley

1 T olive oil

4 garlic cloves, minced

1 small shallot, minced

4 anchovies, minced

1 dried anaheim, or new Mexico chili, blended into chili flakes

½ lemon

½ lb of asparagus cut into 1 inch lengths

1T walnuts, chopped

¼ c white wine or broth

Whole wheat spaghetti for 2

1T butter

1 c flaked smoked salmon

2T goat cheese, crumbled

Parmesan cheese to taste

In a small bowl, combine eggs, cream cheese, parsley, season and beat.

In a wide skillet enough to accommodate the pasta, heat oil over low heat. Add garlic and cook for 5 minutes. Add anchovies and shallot and cook 5 minutes. Add chili and lemon zest and cook 5 minutes. Deglaze with wine.

Turn heat to medium, add asparagus and walnuts and cook 5 minutes.

Cook pasta in boiling water according to directions. Once done, drain, reserving 1/2c of the boiling liquid. Toss pasta back in the pot with a pat of butter. Add the egg mixture and toss. Now add the pasta to the skillet. Top with salmon and goat cheese. Mix well, season and serve with parmesan.

Serves 2

Cooking time: 25 minutes