Yield: 4 Servings
100ml (3.38 fluid ounces) reduced fat cream
200ml (6.76 fluid ounces) reduced fat evaporated milk
1 garlic clove
1 bay leaf
500g (17.64 ounces) pasta of your choice (I used Linguini)
200g (7.05 ounces) smoked salmon
salt & black pepper to taste
1/2 cup chives, finely chopped
1. Combine the reduced fat cream, evaporated milk, garlic clove and bay leaf in a small saucepan and allow to simmer gently for 7-10 minutes until thickened slightly.
Meanwhile, bring a pot of salted water to the boil and cook the pasta until al dente (about 10 minutes)
2. Shred the smoked salmon and reserve some for serving.
3. Remove the garlic clove and bay leaf from the cream and add the smoked salmon. Season the sauce to taste and combine with the cooked pasta.
4. Serve with extra smoked salmon on top with a sprinkling of chopped chives.
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