Gluten-Free Pasta With Smoked Salmon And Tarragon Cream Sauce - cooking recipe

Ingredients

8 ounces gluten-free pasta (notta pasta linguini)
2 tablespoons butter
2 shallots or 1 small onion, minced
1 pinch red pepper flakes, crushed (optional)
2 large garlic cloves, minced
2 flat fillets anchovies
6 ounces smoked salmon, diced
1 1/2 cups heavy cream
1/2 teaspoon dried tarragon
salt & pepper, to taste
1/4 cup grated parmesan cheese
Garnish
parsley

Preparation

Put a large pot of salted water on to boil.
In skillet over medium high heat, melt the butter.
Add onions, red pepper flakes (if using), garlic and anchovies.
Saute for 1 to 2 minutes, breaking up anchovies with back of a spoon.
Add the smoked salmon and saute for 2 minutes.
Add the cream, tarragon, salt and pepper. Be careful not to over-salt, as the smoked salmon is quite salty by itself.
Simmer for 2 minutes.
Reduce heat.
Puree just 1/2 of the sauce in a blender or food processor, being careful of hot splatter.
Return to skillet with the rest of sauce.
Meanwhile, the water has come to a boil.
Add Notta Pasta.
Boil 4 minutes, stirring occasionally, until tender but still firm (al dente).
Watch cooking time carefully and check for texture.
Drain and quickly rinse.
Add to the sauce and toss.
Serve with grated parmesan and garnish with chopped parsley.
Enjoy!