Smoked Salmon and Seafood Tagliatelle



Serves 4 - 6

Preparation Time: 20 minutes

Cooking Time: 10 minutes


This is quick and easy to prepare and very delicious.  You can always substitute seafood

for more prawns or double the amount of smoked salmon.

Ingredients

• 500g  pack fresh tagliatelle, try multi grain variety with oats, spelt and semolina
  
• Pack of Sugar Snap peas, cut in half
• 1-2 packs of fresh Asparagus, cut into three pieces, end piece discarded
• One cup of Petit Pois (optional) 
• 70g/2 oz butter
  
• 2 tbs olive oil
• 6 cloves garlic, crushed
• 8 shallots, finely chopped
  
• 2 x glasses of white wine
• 1 - 2 tbs thickening granules (optional) or 1 tbs cornflour dissolved in a little water
• Juice of one lemon
• 1 x 300 ml tub creme fraiche (or you can just make a hot Bechamel sauce with butter, flour and whole milk)
• 225g / 8 oz smoked salmon trimmings
  
• Frozen pack of cooked mixed seafood (or just Frozen cooked King Prawns)
• 3 tbs capers, rinsed
• Sea Salt
• Freshly ground black pepper
• Large handful fresh shopped parsley.
• Parmesan shavings, optional ​
  
  AND THIS IS WHAT YOU DO.....
  
  

1.     Melt the butter and olive oil in a large frying pan.
   
   
2.     Add both the garlic and shallots and cook for a few minutes until soft and transparent.
   
   
3.     Now add the first glass of wine and bring to the boil, then add the second glass of wine and simmer for ten minutes.    Slake with plain flour and add small amounts of milk, stirring as you go - to get a nice thick, steady consistency.   
   
   
4. Add the lemon juice,  season gently and stir well. 
   
   
5. Now you can add the frozen sea food or just the King Prawns, but do not cook these. Allow them to thaw in the sauce.  At this point, you can turn the heat off and leave covered until required.
   
   
6. Cook the tagliatelle in a large saucepan of boiling salted water with a splash of olive oil to prevent the pasta sticking and if using fresh pasta and the cooking time is say, 3 minutes.   Drain and set aside.
   
   
7. Place the sugar snap peas into a steamer and the asparagus into a second layer of the steamer and cook for just 3-4 minutes.    You want the vegetables to be crunchy but nice and hot.    If you do not have a steamer, then add the vegetables to a pan of boiling salted water for 2-3 minutes,  then drain, cover and set aside.
   
   
8. To assemble, pour the pasta into a large serving dish.   If necessary, reheat the sauce for 2-3 minutes, stir in a few spoonfuls of Creme Fraiche and then carefully pour the sauce with seafood on top of the tagliatelle and spread it out.
   
   
9. Now add the sugar snap peas and asparagus.
   
   
10. Finally, add the smoked salmon trimmings and the fresh parsley and rinsed capers.
    
    
11. You can also add some Parmesan shavings for extra garnish, although not essential.
    
    
12. This can be served with a lightly dressed green salad of mixed salad leaves, finely sliced cucumber without the skin, slivers of avocado pear and halved cherry tomatoes.