Pink Pasta for BCA Month
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves 4
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25g/1oz butter
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2 tablespoons oil
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1 onion chopped
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1 garlic clove, chopped
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100g/3.5 ozs chopped, tinned tomatoes
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100g/3.5 ozs smoked salmon, cut into strips
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200ml/7 fl oz white wine or rose champagne
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2-3 tablespoons double cream
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1 teaspoon chopped thyme (I omitted this)
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275g/10 ozs fresh taglierini or other pasta
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1 tablespoon snipped fresh chives
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salt and pepper
Step 1 - Melt the butter with the oil in a saucepan. Add the onion and garlic and cook over a low heat, stirring occasionally, for 5 minutes. Add the tomatoes and salmon and cook, stirring occasionally, for 10 minutes. Drizzle with the wine or champagne and cook until the alcohol has evaporated.
Step 2 - Stir in the cream and thyme, season with salt and pepper and heat through gently. Cook the pasta in plenty of salted, boiling water for 2-3 minutes until al dente. Drain, tip into the pan with the sauce and toss for a few minutes. Sprinkle with the chives and serve immediately.
Adapted from The Silver Spoon Pasta coobook.