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| From Food |
From our favourite italian chef and great friend Paul. I watched him make it a couple of times when our work was only a block from the restaurant. We ordered from here often.
1/2 packet linguine or spaghetti - serves 2
200g smoked salmon - about 50-100g per person
Butter - a knob, Garlic - 1 clove
2 tomatoes - really red and fresh
Olive oil & salt and pepper
Cook pasta in plenty of boiling water lightly salted.
While pasta is cooking, start the sauce in a pan. If possible use a pan big enough to fit all the pasta in once cooked.
Throw in some butter, and lightly saute some garlic and finely chopped onions. Pan medium heat so as not to burn the butter.
When onions are transparent, throw in some diced fresh tomatoes. Continue cooking until tomatoes are soft for as long as the pasta takesto cook. Season with salt and freshly ground pepper.
At this stage you can optionally throw in a few shakes of chilli flakes as I always asked Paul for a touch of chilli.
When pasta is al-dente (soft but still with a bite in the centre) draina nd toss with a little olive oil to prevent sticking.
Add half a bottle of cream to the tomato sauce maybe more, and mix -should be a nice pink colour. Add some smoked salmon, either strips cutfrom slices, or use a piece that you can flake in the pan. When salmonand cream is hot add pasta back into pan and mix thourougly to coatpasta.
Serve with a sprinkle of freshly chopped parsely, lots of ground pepperand parmesan cheese (even though many say you should never use cheese onpasta with seafood, I don't agree).
