A supper that features regularly at our house, this pasta recipe makes a little smoked salmon go a long way. The salty, rich, smoked fish loves a fresh green vegetable as a companion: peas, broad beans, broccoli and asparagus all work a treat.
Serves 4 – 6
– 500g (1lb 2oz) pasta, such as pappardelle or tagliatelle
– A knob of butter
– 100g streaky bacon, cut into 1cm strips (lardons)
– 100g frozen peas
– 150g smoked salmon, cut into 1cm cubes
– 150ml regular or double cream
– Good squeeze of lemon juice
– 1 tbsp chopped parsley or a mixture of parsley, chives and dill
– Sea salt and freshly ground
– Black pepper
1. Bring a large saucepan of water to the boil with 1 teaspoon salt, add the pasta and cook for the length of time specified in the packet instructions or until al dente.
2. When cooked, strain the pasta but reserve about 100ml (3.fl oz) of the cooking water – this is very useful for adding into the pasta sauce if it’s too thick, or stirring into the pasta itself if you’re waiting for the sauce to cook and the pasta starts sticking. You don’t need to add oil or butter to the pasta once it’s drained.
3. While the pasta is cooking, place a saucepan or frying pan over a medium heat and add the knob of butter.
4. When melted, tip in the lardons and cook for a few minutes until the fat has rendered out and the bacon is golden.
5. Add the peas and smoked salmon and stir over the heat for a minute or two until the salmon begins to cook, then pour in the cream and boil, uncovered, for 2 minutes until slightly thickened.
6. Add the lemon juice, chopped herbs and some salt and pepper to taste.
5. Tip the pasta into the sauce and mix, adding a little pasta cooking water if it needs loosening. Taste again for seasoning and serve.
Recipe from My Mother is available to purchase from harpercollins.co.uk.