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Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 375ml/13fl oz double cream
- 3 tablespoons chopped fresh
- chives 1⁄4 teaspoon mustard powder
- 200g/7oz smoked salmon, cut into strips
- 2 teaspoons lemon juice
- 450g/1lb fettuccine
- 3 tablespoons chopped sun-dried tomatoes
- 2 tablespoons freshly grated Parmesan cheese
- salt and freshly ground black pepper
Instructions
- Heat the oil in a pan, and sweat
the garlic briefly over a low heat.
Add the cream, chives and mustard
powder. Season with salt and
pepper, and bring to the boil.
Reduce the heat and stir until the
sauce thickens. - Add the salmon and lemon juice,
and stir until heated through. Keep
the sauce warm. - Meanwhile, cook the fettuccine in
a large pan of lightly salted boiling
water until al dente. Drain well and
return to the same pan. - Toss the sauce through the pasta,
and serve immediately topped with
the tomatoes and Parmesan.
