This creamy smoked salmon pasta dish is delicately flavoured with wine and citrus and even though it’s pasta; the end result is light enough to enjoy on a warm summer evening
It’s so quick and simple and always pleases
Crush the garlic and add to a small pan with the butter. Gently cook for a few minutes to release the garlic flavours.
Add the white wine to the pan and the strip of lemon zest and reduce the liquid by half. When reduced enough, remove the lemon zest strip and ass the double cream. Bring up the heat to just warm the cream; you don’t want to split it.
Bring a pan of water to the boil and begin to cook your pasta.
Take the pan off the heat and add the smoked salmon to the pan with the cream and wine mixture, give it a stir and then add the parmesan. Let sit for a while until the pasta is ready
Drain the pasta and add to a bowl. Pour over the wine, cream and salmon mixture and scatter the chopped parsley over the top. Mix well and serve straight away