Creamy Smoked Salmon Pasta
A delicious pasta dish that brings tangy together with creamy
Ingredients
- 200 g Fresh spaghetti or linguine
- 1 tsp Salt
- 1 hanful Pine Nuts
- 2 tbsp Extra Virgin Olive Oil
- 40 g Shallots chopped
- 2 cloves Garlic
- 1 splash White wine
- 60 ml Double cream
- 1 tbsp Lemon juice
- 2 tbsp Lemon Zest
- 2 tbsp Fresh parsley
- 150 g Smoked Salmon
- 1 tbsp Cracked black pepper
Instructions
- Toast the handful of pine nuts for a few minutes until they turn golden, then take them off the heat and put to one side
- Heat the splash of olive oil in a frying pan
- Add the 40g shallots (chopped) and 2 cloves of garlic (crushed) to the pan
- Cook for 2-3 minutes
- Add the splash of white wine, 1 tbsp of lemon juice and 1 tbsp of lemon zest
- Boil the liquid until it's reduced down by about half
- Add the 60ml of cream and keep warm while the pasta cooks
- Cook the 200g of fresh pasta in a saucepan of boiling water according to the packet
- Add the pasta to the pan with the cream sauce in it along with a bit of starchy pasta cooking water
- Add the 150g smoked salmon (a bit more if you really like salmon), all the toasted pine nuts, 2 tbsp fresh parsley (chopped) and 1 tbsp lemon zest
- Serve with freshly made garlic bread