Ingredients
175g (6oz) pasta
15g (½oz) butter
2tsp (10ml) oil
1 shallot, finely chopped
100ml dry white wine
150ml (¼pt) double cream
60g (2 oz) parmesan
100g (4oz) smoked salmon
? fresh chopped dill, to garnish
? baby leeks, sliced
Method
Cook the pasta in a large pan of lightly salted boiling water, or according to the instructions on the packet.
Meanwhile, heat the butter and oil in a frying pan and fry the shallots for 5 mins. Add the wine and boil rapidly until the liquid is reduced somewhat.
Remove from the heat and gradually stir in the cream. Return the pan to a gentle heat and simmer for 2-3 mins until the sauce has thickened slightly. Stir in 2/3 of the cheese.
Drain the pasta well and stir into the sauce. Season to taste with salt and freshly ground black pepper and divide into 4 small oven proof bowls. Cook at 200C for 10 minutes.
Serve with smoked salmon pasta garnished, if you insist, with chopped dill and serve immediately.
Serve with braised baby leeks for health.