Smoked Salmon In Creamy Whiskey Sauce Over Pasta

• 500 g spinach tagliatelle, cooked per package directions
• 50 g butter
• 4 fresh sage leaves
• 2 cloves garlic, peeled and finely chopped
• 200 g smoked salmon, cut in strips
• 50 g shelled pistachio nuts
• 4 tablespoons fresh lemon juice
• 4 tablespoons whiskey
• 200 g mascarpone cheese
• fresh ground black pepper, to taste

1. In a large frying pan, saute the sage in the butter; when it begins to be fragrant and turn color, remove and discard.
2. Add the garlic to the pan, and saute for 30 seconds.
3. Add the salmon to the pan, toss well, add nuts and cook for 30 seconds (the salmon will break down into small pieces, don't be alarmed).
4. Add the lemon juice and the whiskey, and cook for another minute.
5. Add in the mascarpone cheese and stir well until it melts and is completely incorporated with the other ingredients.
6. Add ground black pepper to taste.
7. Add the hot cooked pasta to your pan and mix it well into the sauce.
8. It is now ready to serve!

tagliatelle, butter, sage, garlic, salmon, nuts, lemon juice, whiskey, mascarpone cheese, fresh ground black pepper

Taken from www.food.com/recipe/smoked-salmon-in-creamy-whiskey-sauce-over-pasta-101653 (may not work)