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Smoked Salmon Tagliatelle with Parmesan Cream
- Preparation and cooking time
- Serves 4
There is a general rule that you should never add Parmesan to a fish-based pasta dish, but this is the exception. Serves four to six.
- 350g/12oz tagliatelle
- 225g/8oz sliced smoked salmon
- 4 tbsps torn fresh basil plus garnish
- 300ml/½ pint double cream
- 6 tbsps freshly-grated Parmesan
- Sea salt and ground black pepper
- STEP 1Cook the tagliatelle in a large pan of boiling salted water -- the bigger the pan, the less chance of sticking -- giving it a stir occasionally. This can take between eight to 13 minutes from boiling -- check the packet instructions.
- STEP 2Cut the smoked salmon into long strips and mix with the basil. Pour the cream into a pan and bring to the boil, then boil for one minute until it begins to thicken. Stir in four tablespoons of the Parmesan and season with pepper.
- STEP 3Drain the pasta and toss with the Parmesan cream, then fold in the smoked salmon and basil mixture until nicely combined. Divide among warmed, wide-rimmed bowls and garnish with extra basil to serve.