Every now and then I really NEED a good creamy pasta and this creamy smoked salmon pasta recipe hits all of the right spots. It’s decadent and is really simple to prepare. You can fancy this one up for guests very easily by putting a teaspoon of caviar or capers on top with a nice piece of fresh dill. The sauce doubles perfectly, so although this is for 2, just double for 4.
What you need
200g tagliatelle or spaghetti, about 1/2 a packet
5 slices smoked salmon, chopped, about 150g
100ml Fresh cream
1 small onion finely chopped
4 stalks chives finely sliced
2 teaspoons capers chopped
Juice of 1 lemons
Finely grated Parmesan cheese
In a large pot of salted water boiling furiously, cook the pasta until al dente and drain well.
While the pasta is cooking, take a pan on a medium heat with a little olive oil and cook the p[nions until soft and translucent. You want them soft but not browned.
Pour in the cream and stir, allow it to simmer and reduce by about 1/3. Stir it from time to time and ensure it does not boil, reduce the heat if necessary.
Remove from the heat, add the smoked salmon, chives and lemon juice, stir and then add your pasta to the sauce and mix to coat. Taste the sauce now and if it needs salt add some, you shouldn’t need any but depending on your salmon you may. If you are going to add capers add them now and do not add any salt.
Transfer to you plate, give it a good grind of black pepper and a sprinkle of parmesan.
That’s it, a fantastic meal in 20 minutes.
If you are a fan of creamy pasta sauces, try this chicken liver pasta, it’s fabulous.