Three essential ingredients combine together beautifully, and the dish is very quick and easy to make. Accompany with a green salad, ciabatta bread and some sparkling wine for an easy but impressive meal.
350g / 12oz / 3 cups fried penne
115g / 4oz thinly sliced smoked salmon
2-3 fresh thyme sprigs
25g / 1oz / 2 tbsp unsalted (sweet) butter, diced
150ml / 1/4 pint / 2/3 cup extra thick single (light) cream
salt and ground black pepper
Cook the dried pasta in a large pan of lightly salted boiling water for 10 minutes until it is just tender or according to the instructions on the packet.
Meanwhile, using sharp kitchen scissors, cut the smoked salmon slices into thin strips, about 5mm / 1/4 in wide. Strip the leaves from the thyme springs and rinse in cold water.
Drain the pasta are return it to the pan. Add the butter and heat gently until melted, then stir in the cream with about one quarter of the smoked salmon and thyme leaves, then season with pepper. Heat gently for 3-4 minutes, stirring all the time. Check the seasoning. Divide among four warm bowls, top with the remaining salmon and thyme leaves and serve immediately.
More Salmon and Pasta Recipes
Daily Mail Uk – Pasta With Salmon And Asparagus
Sainsburys – Salmon Pasta With Mushroom & Broccoli Recipe
Waitrose – Penne with salmon, lemon and dill