Quick · Easy · With children
Pasta with smoked salmon and cream sauce
Creamy smoked salmon pasta, ready in 20 minutes
- Time
- 20 min
- Difficulty
- Easy
- Cuisine
- Italian-inspired
- Serves
- 4 people
From behind the fish counter
Add the salmon last, off the heat, to preserve its smoky flavour. Both slices and trimmings work well.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Cook the pasta until al dente, following the packet instructions.
- 2
Meanwhile, gently fry the finely chopped shallot and garlic in olive oil over a medium heat for 2 minutes.
- 3
Add the cream and simmer for 3–4 minutes. Season with pepper and a squeeze of lemon; add salt if needed.
- 4
Cut the smoked salmon into pieces if using slices; add trimmings directly.
- 5
Toss the pasta and a spoonful of its cooking water with the sauce. Remove from the heat and add the salmon — do not boil it, to keep it tender.
- 6
Serve with dill and Parmesan.
Easy Ideal for everyday cooking — straightforward steps.
From the supermarket
- 400 g tagliatelle or penne
- 250 ml cooking cream
- 1 shallot + 2 garlic cloves
- 2 tbsp finely chopped dill
- 1 lemon
- 30 g Parmesan
- 1 tbsp olive oil
- Salt and pepper to taste