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Ingredients
- 100 g (3 1/2 oz) smoked salmon
- 1/4 cup (35 g/1¼ oz) sun-dried tomatoes
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1 cup (250 ml/8 fl oz) cream
- 1/4 cup (15 g/1/2 oz) snipped fresh chives, plus extra, to garnish
- 1/4 teaspoon mustard powder
- 2 teaspoons lemon juice
- 375 g (12 oz) fettucine
- 2 tablespoons freshly grated parmesan, for serving
Method
1. Cut the smoked salmon into bite-sized pieces and the sun-dried tomatoes into small pieces.
2. Heat the olive oil in a frying pan, add the garlic and stir over low heat for 30 seconds. Add the cream, chives, mustard powder, and salt and pepper, to taste. Bring to the boil, reduce the heat and simmer, stirring, until the sauce begins to thicken.
3. Add the salmon and lemon juice to the pan and stir to combine. Heat gently.
4. While the sauce is cooking, cook the fettucine in a large pan of rapidly boiling salted water until al dente. Drain well and return to the pan. Toss the sauce through the hot pasta. Serve immediately topped with the sun-dried tomato, Parmesan and chives.
