First cut the smoked salmon into large cubes. Peel and finely dice the garlic. Finely chop the sage. Rub the lemon peel and squeeze out the juice.
Cook the pasta in salted water al dente. Heat the olive oil in a large pan and fry the garlic and salmon until translucent. Drizzle with a little lemon juice and add the pistachios. Let fry briefly and deglaze with the cream. Reduce the cream a little, add the sage and a good sip of whiskey and season with the remaining lemon juice, the lemon zest and salt and pepper.
Drain the pasta and mix briefly with the sauce in the pan. Ready to serve.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.