Spaghetti with Smoked Salmon
Ingredients
- 1 lb buckwheat spaghetti
- 2 tbsp olive oil
- 3 oz feta cheese crumbled
- coriander cilantro or parsley, to garnish
sauce
- 1/2 pint double heavy cream
- 1/4 pint whisky or brandy
- 4 oz smoked salmon
- large pinch of cayenne pepper
- 2 tbsp chopped coriander cilantro or parsley
- salt and pepper
Instructions
- Cook the spaghetti in a large pan of salted boiling water, adding 1 tablespoon of the olive oil. When the pasta is almost tender, drain in a colander. Return to the pan and sprinkle on the remaining oil. Cover and shake the pan and keep warm.
- In separate small pans, 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 pepper and cayenne, and stir in the 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: 850 kcal
Carbohydrates: 87 g
Protein: 24 g
Fat: 36g
Saturated Fat: 18 g
Cholesterol: 106 mg
Sodium: 489 mg
Potassium: 361 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 997 IU
Vitamin C: 1 mg
Calcium: 170 mg
Iron: 2 mg