serves 4
ingredients
1 tablespoon olive oil
1 garlic clove, crushed
375ml/13fl oz double cream
3 tablespoons chopped fresh
chives
1⁄4 teaspoon mustard powder
200g/7oz smoked salmon, cut
into strips
2 teaspoons lemon juice
450g/1lb fettuccine
3 tablespoons chopped sun-dried
tomatoes
2 tablespoons freshly grated
Parmesan cheese
salt and freshly ground
black pepper
• Heat the oil in a pan, and sweat
the garlic briefly over a low heat.
Add the cream, chives and mustard
powder. Season with salt and
pepper, and bring to the boil.
Reduce the heat and stir until the
sauce thickens.
• Add the salmon and lemon juice,
and stir until heated through. Keep
the sauce warm.
• Meanwhile, cook the fettuccine in
a large pan of lightly salted boiling
water until al dente. Drain well and
return to the same pan.
• Toss the sauce through the pasta,
and serve immediately topped with
the tomatoes and Parmesan.
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