Tagliatelle With Smoked Salmon

READY IN: 30mins
Recipe by twissis

This quick-fix 1-dish meal is from the *Italian Cookbook 2* of the Australian Womens Weekly cookbook series, is definitely company-worthy & showcases 3 of my favorite ingredients - fresh asparagus, smoked salmon & leek. The sauce is rich & the dish follows the Italian tradition of a lrg portion of pasta that is lightly sauced & then served w/an Italian salad + garlic bread. (Time does not include time to cook the asparagus as cooking method is optional). *Enjoy* !

Top Review by CaliforniaJan

I made this for the Everyday is a Holiday Game and in our family we had a split decision...my husband really loved it and I was less enthusiastic about it...so 4 stars seems right. I used half and half to reduce the fat and when this came to a simmer, it separated so cream would have probably worked better. Did like the salmon and asparagus combo, very springlike.

Ingredients Nutrition

Directions

  1. Boil, steam or microwave asparagus pieces til tender, drain well & set aside.
  2. Heat butter in a lrg skillet & add leek + garlic. Cook over med-heat (stirring) till leek is soft.
  3. Reduce heat to simmer. Add brandy, cream, tomato paste & Tobasco sauce. Simmer gently (uncovered) for approx 5 min or till slightly thickened.
  4. Add asparagus, salmon + dill. Stir to mix, season w/salt & pepper to taste & remove from heat.
  5. While you prepare the sauce, add pasta to a lrg pan of boiling water. Boil (uncovered) till just tender & drain well.
  6. Divide cooked pasta & sauce among 6 bowls or dinner plates & sprinkle ea with 1/2 tsp capers. Serve immediately.
  7. NOTE: If you are not going to have a use for the remains of a can of tomato paste & are at all like me, leave it out & do what works for me. Seed & dice a lrg tomato & add to the sauce in place of & at the same time you would have added the tomato paste. :-).

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