Smoked Salmon Fettuccine

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Pasta dishes make a great light lunch or family supper. Adding smoked salmon elevates them into something special, and this recipe is so quick it’s useful for any occasion.

You can use fresh or dried fettuccine, the only difference will be in the cooking time. Fresh will be ready in 3-4 minutes. Dried should be cooked according to the instructions on the packet.

This recipe is for six people and will use:

600g fettuccine
300g smoked salmon
250g snow peas (mange tout)
1 finely chopped onion
20g butter
60ml dry white wine
150ml cream
1tsp tomato paste
1 lightly beaten egg

Cut the salmon into strips about 5cm long, or thereabouts.

Trim the snow peas – most people prefer to remove the stalks - and melt the butter in a large pan.

Cook and drain the pasta, then return it to the pan with one tablespoon of the cooking liquid and keep warm.

While that’s going on, add the onions to the butter and stir-fry until soft, then add the snow peas and toss over a high heat for about a minute.

Add the wine and bring it to the boil. This will drive off the alcohol.

Combine the egg, cream and tomato paste and add it directly to the pasta. Then stir in the onion/snow peas mix and finally the smoked salmon. Heat through.

Season with freshly ground black pepper. Do not add salt.

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