Spaghetti et Salmon Sauce

spaghetti et salmon sauce

Spaghetti et Salmon Sauce

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Servings: 4
Calories: 854


  • 1 lb buckwheat spaghetti
  • 2 tbsp olive oil
  • 3 oz feta cheese crumbled
  • coriander cilantro or parsley, to garnish


  • 1/2 pint double heavy cream
  • 1/4 pint whisky or brandy
  • 4 1/2 oz smoked salmon
  • large pinch of cayenne pepper
  • 2 tbsp chopped coriander cilantro or parsley
  • salt and pepper


  • Cook the spaghetti in a large saucepan of salted boiling water, adding 1 tablespoon of the olive oil, for 8 - 10 minutes or until tender. Drain the pasta in a colander. Return the pasta to the pan, sprinkle over the remaining oil, cover and shake the pan. Set aside and keep warm until required.
  • In separate small saucepans, heat the cream and the whisky or brandy to simmering point. Do not let them boil.
  • Combine the cream with the whisky or brandy.
  • Cut the smoked salmon into thin strips and add to the cream mixture. Season with a little black pepper and cayenne pepper to taste, and then stir in the chopped coriander (cilantro) or parsley.
  • Transfer the spaghetti to a warmed serving dish, pour on the sauce and toss thoroughly using two large forks. Scatter the crumbled cheese over the pasta and garnish with the coriander (cilantro) or parsley. Serve at once.
Calories: 854 kcal
Carbohydrates: 87 g
Protein: 25 g
Fat: 37g
Saturated Fat: 18 g
Cholesterol: 107 mg
Sodium: 517 mg
Potassium: 368 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 1000 IU
Vitamin C: 1 mg
Calcium: 171 mg
Iron: 2 mg
Cuisine Italian
Ingredients Fish & Seafood, Salmon
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