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Ingredients
- 350g spaghettini
- 60g butter
- 250g smoked salmon (torn)
- 4-6 radishes (very thinly sliced)
- 1/2 cup frozen peas (thawed)
- 3 tbsp white wine
- 200ml pouring cream
- salt and pepper
- ¼ cup chives (snipped)
- ¼ cup flat-leaf parsley (chopped)
Method
Cook 350g spaghettini in lightly salted boiling water until al dente. Drain. Melt 60g butter in a large frying pan over medium heat and add 250g smoked salmon (torn),
4-6 radishes (very thinly sliced) and 1/2 cup frozen peas (thawed) and toss to combine. Add 3 tbsp white wine and cook for a further 1-2 minutes, then add 200ml pouring cream, salt and pepper and stir until heated through.
Add ¼ cup chives (snipped), ¼ cup flat-leaf parsley (chopped) and spaghettini and stir until pasta is coated with the sauce.
Serve immediately.
