Recipe by Abigail Carberry @abi_the_witterer
220g (8 oz) pasta
3 tablespoons butter
1 tablespoon olive oil
2 cloves garlic minced
125ml (1/2 cup) stock (chicken or veggie)
125ml (1/2 cup) dry white wine
Juice of 1/2 lemon
60ml (1/4 cup) double (heavy) cream
170g (6 oz) smoked salmon torn/cut into small pieces
Salt and black pepper to taste (optional)
Boil a large pot of water and add a generous pinch of salt. Cook according to package.
Whilst the pasta cooks, melt the butter and oil over medium heat.
When the butter is melted, add garlic and cook for about 30 seconds, just until fragrant.
Add stock, wine, and lemon juice to the pan. Cook until the sauce is reduced, about five minutes.
Stir in the cream and cook for about a minute.
Remove pan from the heat, if using, season lightly with salt and pepper (taste sauce first as smoked salmon has a strong taste) stir in the salmon pieces (save some to decorate)
Drain the pasta (save a little of the pasta water to add to the sauce) and add it all to the saucepan, stirring gently to coat.
Sprinkle with chopped parsley and a few strips of the salmon. Serve immediately. Enjoy!