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George's Farfalle al Fiorentino

George's Farfalle al Fiorentino

Quantity varies with the number of people to be served

Cook butterfly pasta until al dente, approximately 7 minutes.  Rinse in cold water to stop cooking and leave in cold water with a little extra virgin olive oil.  In a separate pan sweat fine chopped shallots and a little garlic in melted butter, add cream and cook down.  You can mix in an egg yolk in the cream before you start cooking if you wish.  When mixture has thickened, add pasta and coat well.  Remove from heat and stir in some finely grated parmesan and chopped smoked salmon.  Plate family style and garnish with a little chopped parsley or cilantro and a small pot of black caviar.