Creamy Smoked Salmon Tagliatelle
Ingredients
- 320 g fresh tagliatelle
- 100 g smoked salmon
- 1/2 cup fresh cream
- 50 g butter
- 1/2 shot whisky
- 1 tablespoon lemon juice
- salt
Preparation
Boil the tagliatelle in salted water until al dente according to package instructions.
In a separate pan, melt the butter over medium heat.
Add the smoked salmon and cook for a few minutes until it starts to release its oils.
Pour in the whisky and let it evaporate or flambé if desired.
Stir in the fresh cream and lemon juice, and heat gently until the sauce thickens slightly.
Drain the pasta and add it to the sauce, tossing to coat evenly.
Season with salt to taste and serve immediately.
