Saturday, June 7, 2008

Smoked Salmon Pasta

Smoked Salmon Pasta
serves 4

1 tablespoon olive oil
1 garlic clove, crushed
375ml/13fl oz double cream
3 tablespoons chopped fresh chives
1/4 teaspoon mustard powder
200g/7oz smoked salmon, cut into strips
2 teaspoons lemon juice
450g/1lb fettuccine
3 tablespoons chopped sun-dried tomatoes
2 tablespoons freshly grated Parmesan cheese
salt and freshly ground
black pepper

• Heat the oil in a pan, and sweat the garlic briefly over a low heat.Add the cream, chives and mustard powder. Season with salt and pepper, and bring to the boil.Reduce the heat and stir until the sauce thickens.
• Add the salmon and lemon juice, and stir until heated through. Keep the sauce warm.
• Meanwhile, cook the fettuccine in a large pan of lightly salted boiling water until al dente. Drain well and return to the same pan.
• Toss the sauce through the pasta, and serve immediately topped with the tomatoes and Parmesan.

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