Tagliatelle With Smoked Salmon - cooking recipe

Ingredients
    1/2 lb fresh asparagus (cut in 1-in lengths)
    2 ounces butter
    1 small leek (sliced)
    1 garlic clove (crushed, I use 2)
    2 tablespoons brandy
    2 cups cream
    1 teaspoon tomato paste (see note)
    1/2 teaspoon Tabasco sauce
    6 1/2 ounces smoked salmon (thinly sliced & cut in 1-in strips)
    1 tablespoon fresh dill (chopped)
    1 lb tagliatelle pasta noodles (may use fettucine)
    3 teaspoons capers (drained)
    salt & pepper (to taste)
Preparation
    Boil, steam or microwave asparagus pieces til tender, drain well & set aside.
    Heat butter in a lrg skillet & add leek + garlic. Cook over med-heat (stirring) till leek is soft.
    Reduce heat to simmer. Add brandy, cream, tomato paste & Tobasco sauce. Simmer gently (uncovered) for approx 5 min or till slightly thickened.
    Add asparagus, salmon + dill. Stir to mix, season w/salt & pepper to taste & remove from heat.
    While you prepare the sauce, add pasta to a lrg pan of boiling water. Boil (uncovered) till just tender & drain well.
    Divide cooked pasta & sauce among 6 bowls or dinner plates & sprinkle ea with 1/2 tsp capers. Serve immediately.
    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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