Steelhead pasta with snow peas in a white wine cream sauce

Add a tablespoon of salt to the boiling water and cook the pasta 10 to 12 minutes, until done but slightly undercooked at the center.

Wash the snow peas and the dill separately; snap and pull the strings off both ends of the snow peas by hand.

Refresh the dill in cold water, drain, pat dry, pick the leaves from the big stems and chop.

Line a baking sheet with aluminum foil and grease it with about 2 teaspoons of olive oil.

Wash and pat dry the steelhead, put it on the sheet and season both sides with salt and pepper.

Bake on the middle rack at 350F until it reaches 158 degrees inside.

Heat the olive oil in a skillet on high, cook the flour in it for a roux, add the garlic, then the wine and the cream; turn to low and add the chili flakes.

Add the snow peas to the pasta for about a minute, reserve some pasta water, and drain the pasta and snow peas.

Add a cup of the pasta liquid to the sauce and boil it down; add about half the grated cheese.

Check the consistency: it should coat the back of a spoon and hold a line drawn through it. Taste and season with salt and pepper.

Toss the pasta and snow peas in the sauce.

Flake the steelhead with a spoon and fork, removing any bones, and add it to the pasta.

Serve in pasta bowls topped with Parmesan and fresh dill.