This Georgina Campbell recipe for smoked salmon and pasta is very easy.
SERVES 4-6
350g/12oz tagliatelle
225g/8oz sliced smoked salmon
4 tbsp torn fresh basil plus extra to garnish
300ml/1/2 pint double cream
6 tbsp freshly grated Parmesan
salt and black pepper
1. Cook the tagliatelle in a pan of boiling salted water according to instructions.
2. Cut the smoked salmon into strips and mix with the basil.
3. Pour the cream into a pan and bring to the boil, then boil for 1 minute until thickening;
4. stir in 4 tablespoons of the Parmesan and season with pepper.
5. Drain the pasta and toss with the Parmesan cream.
6 Fold in the smoked salmon and basil mixture . Garnish with the basil to serve.