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Spaghettini with smoked salmon, peas and herbs

A delicious dish, the creamy sauce offsets the smoky flavour and saltiness of the salmon.

Spaghettini with smoked salmon, peas and herbs.
Spaghettini with smoked salmon, peas and herbs. Photo: Natalie Boog

Ingredients

  • 350g spaghettini
  • 60g butter
  • 250g smoked salmon, torn
  • 4-6 radishes, very thinly sliced
  • 1/2 cup frozen peas, thawed
  • 3 tbsp white wine
  • 200ml pouring cream
  • salt and pepper
  • ¼ cup chives, snipped
  • ¼ cup flat-leaf parsley, chopped

Method

Cook 350g spaghettini in lightly salted boiling water until al dente. Drain.

Melt butter in a large frying pan over medium heat and add smoked salmon, radishes and peas and toss to combine. Add the white wine and cook for a further 1-2 minutes, then add the cream, salt and pepper and stir until heated through.

Add chives, parsley and spaghettini and stir until pasta is coated with the sauce.

Serve immediately.

Main ingredient:
Fish
Cuisine:
Italian
Course:
Main-course
Occasion:
Family meals, Midweek dinner

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