Tagliatelle With Smoked Salmon

Total Time
30mins
Prep 15 mins
Cook 15 mins

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* !

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. :-).
Most Helpful

4 5

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.