Here’s a recipe Gert sort of came up with himself by combining different recipes into one and making a few changes here and there. This has become my favorite pasta dish ever! It’s sooooo good. It’s not heavy at all, and it’s fresh and Summery. We love love love this and make it very often.
– Tagliatelle pasta (250 grams = 9 oz)
– Smoked salmon (200 grams = 7 oz)
– 1 Lemon
– White wine (= 100 ML = half a cup)
– Cooking cream (25 CL = 1 cup) – The name of the cream depends on where in the world you live, but to keep things simple: look for any plain cream that has a fat content between 15% and 20%. A bit higher than 20% won’t hurt, but lighter than 15% will be too liquid, I’m afraid.
– Olive oil
– Chopped parsley (roughly 2 tablespoons, more or less depending on your taste)
– Salt and pepper
– Cut the smoked salmon in small pieces.
– Juice the lemon and strain the juice if you find there are seeds or pieces of pulp in it.
– Chop the parsley if you buy it fresh. We usually chop a whole bunch once every two months and keep it in the freezer, so we simply dig out two frozen tablespoons for this.
– Boil a pot of water for your pasta.
Once the water is boiling: Add a few splashes of olive oil into it (to prevent the pasta from sticking*), drop the tagliatelle in and let it cook; usually for about 8 to 10 minutes, or until you find it cooked well enough to your own taste. Then remove the pot from the cooking plate and leave on the side for now.
In a separate bowl: mix together the cream + lemon juice + white wine.
Add salt and pepper to your own taste.
Then add the salmon and parsley.
Drain the pasta and pour the sauce onto it while the pasta is still hot. Mix well and serve.
This recipe requires no cheese.
Enjoy! 👌 It’s almost mandatory to drink a cool glass of white wine with this dish. 😊 Considering the small amount of wine needed in the recipe, you are bound to have some left anyway!
* = Some will tell you it’s a bad idea to add olive oil to your boiling water when cooking pasta, as it could prevent the sauce from adhering to the pasta. This is not a problem for this particular recipe. The texture of everything combined ends up perfect.