Pasta con Salmone Affumicato

Smoked Salmon Pasta

The ridges on the outside of conchiglie pasta shells are perfect for retaining the creamy smoked salmon sauce but you could use lumaconi or cannelloni pasta instead.

serves 4

500 g (1 lb 2 oz) pasta

1 tablespoon olive oil

4 spring onions (scallions), finely chopped

180 g (6¼ oz/2 cups) button mushrooms, sliced

250 ml (9 fl oz/1 cup) dry white wine

300 ml (10½ fl oz) pouring (whipping) cream

1 tablespoon finely chopped dill

1 tablespoon lemon juice

90 g (3¼ oz) parmesan cheese, grated

200 g (7 oz) smoked salmon, cut into strips

shaved parmesan and lemon wedges, to serve

Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.

Meanwhile, heat the oil in a small saucepan, add the spring onion and mushrooms and cook over medium heat for 1–2 minutes, or until soft. Add the wine and cream and bring to the boil, then reduce the heat and simmer for 1 minute.

Pour the mushroom sauce over the pasta and stir through the dill and lemon juice. Add the parmesan and stir. Remove from the heat and stir in the smoked salmon. Season with pepper and serve with parmesan shavings and lemon wedges.

Left: Cook the spring onion and mushrooms over medium heat until soft.

Right: Add the wine and cream to the saucepan and bring to the boil.