I was going to type out this recipe but found it on line along with a picture which I forgot to take last night when we ate this. Out of this world and takes 8 minutes from start to finish. This one calls for whisky but I make mine with vodka. If you like smoked salmon then I highly recommend this dish.
225g egg tagliatelle (good quality)
2tblsp softened butter
1 shallot (thinly sliced)
150g smoked salmon slices (cut into strips)
1-2 tbsp whiskey
1tblsp chopped fresh flat-leaf parsley
Bring a large pan of water to a rolling boil. Plunge in the tagliatelle and cook for 6-8 minutes until al dente or according to packet instructions.
Meanwhile, melt the butter in a heavy-based frying pan and sauté the shallot for a couple of minutes until softened but not coloured. Add the smoked salmon and continue to cook for a minute or so, stirring until it lightens in colour.
Sprinkle over the whiskey and continue to stir until it has evaporated. Pour in the cream and allow to heat through, then season to taste.
Drain the pasta and return to the pan. Add the smoked salmon cream and parsley, stirring until evenly combined. Divide among warmed wide rimmed bowls and serve at once.