Pink Pasta Recipe & The Silver Spoon Pasta Cookbook Review

Pink Pasta for BCA Month

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves 4

• 25g/1oz butter

• 2 tablespoons oil

• 1 onion chopped

• 1 garlic clove, chopped

• 100g/3.5 ozs chopped, tinned tomatoes

• 100g/3.5 ozs smoked salmon, cut into strips

• 200ml/7 fl oz white wine or rose champagne

• 2-3 tablespoons double cream

• 1 teaspoon chopped thyme (I omitted this)

• 275g/10 ozs fresh taglierini or other pasta

• 1 tablespoon snipped fresh chives

• 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.

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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.

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Adapted from The Silver Spoon Pasta coobook.