Smoked Salmon Fettuccine
Be sure to use fresh smoked salmon for best results
- 350g Oliana fettuccine
- 1 tbs Oliana olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 cup chicken stock
- 1 cup UHT thickened cream (ultra high temperature)
- 2 tsp dried dill
- 1 tbs drained capers
- 200g smoked salmon, roughly chopped
Cook 350g dried fettuccine in a large saucepan of boiling, salted water according to packet instructions or until al dente. Drain and return the pasta to the pan.
Heat 1 tbs olive oil. Add 1 onion, chopped, and 2 garlic cloves, crushed, and cook until soft. Stir in 1 cup chicken stock, 1 cup UHT thickened cream and 2 tsp dried dill, until thickened.
Add the cream sauce, 1 tbs drained capers and 200g smoked salmon, roughly chopped, to the pasta and toss until well combined. Serve fettuccine immediately.