Ingredients
-
60 g butter
-
2 cloves garlic, finely chopped
-
2 shallots, finely chopped
-
200 ml white wine
-
200 ml double cream
-
1/2 grated lemon, zest of
-
2 tablespoons lemon juice
-
2 tablespoons chopped fresh chives
-
200 g smoked salmon, slices cut into strips
-
500 g pasta (eg. fettuccine, linquini, tagliatelle)
-
salt, black pepper
-
4 teaspoons salmon roe
-
1/4 cup chopped fresh flat leaf parsley
Instructions
- Melt butter in a large frying pan over medium low heat.
- Add shallots and garlic and cook, stirring occasionally, until soft, 5 minutes.
- Add wine and simmer until reduced by half, 3 minutes.
- Add cream, lemon zest and juice, chives and salmon.
- Heat over medium low heat, without boiling, until hot through, 1 minute.
- Add salt& pepper to taste.
- Meanwhile, cook pasta, drain, reserving 1/2 cup pasta water.
- Add pasta to the sauce.
- Toss well to coat, adding reserved water as needed.
- Stir through chopped parsley, if using.
- Top with Salmon roe, if using.
- Serve immediately.