So in Japan I loved going to this pasta place called... Youmenya Goemon and they served the most AMAZING pastas. They had their Japanese flavours with shiso and umeboshi and mushrooms and corn... and then they had their Western flavours. Of course there are the usual bolognese and carbonara, but i got totally sidetracked from trying anything else because I feel in love with their spinach, cheese and chicken pasta. I have no idea what the actual name is since it is in Japanese and I just roughly translated the name. Here it is:
This isn't the best picture but let me tell you, the garlicky white sauce, and the al dente noodles and the slivers of chicken and the sauce... omg the sauce in incredible. So of course, I ate this pasta as often as possible and one day it occurred to me to try to make my own. I had a rough idea of the ingredients... cheese and garlic hehe. I found a similar recipe on allrecipes (my fave recipe site). It's something with spinach, smoked salmon and lots of Parmesan Reggiano. Please don't confuse Parmesan Reggiano with regular parmesan. This one is packed full of flavour and amazing cheese flavour. It makes a world of difference!
I have only made this pasta one other time since coming back to Vancouver but the other night I decided to make it again. I had some leftover sockeye salmon that I baked the day before so I used that instead of smoked salmon. I think I prefer the taste of smoked salmon. Either that or I went totally overboard trying to use up all my baked salmon.
Some garlic and sundried tomatoes. I love sundried tomatoes. They are like bursts of sunshine in your mouth. I didn't use any capers but the sundried tomatoes worked really well to cure the blandness of cream sauce.
Just the leaves of spinach... I don't like too much spinach since the yucky teeth feeling overrides the pleasure of taste.
I cooked the garlic in some olive oil first and added whipping cream (oh that's the reason why I don't make this too often... you can use milk and flour to thicken but I find it's easier and tastier to use whipping cream ---super fattening!) and then a cup of grated parmesan reggiano.
Mmmm, and then add everything else.... doesn't that sauce look great?
Okay, overload of salmon but it was still yummy! Try it was a few drops of hot sauce after a few bites. The kick is amazing in the cream sauce too.