Smoked Salmon Tagliatelle with Parmesan Cream

For such a simple dish, this smoked salmon recipe from From Tide To Table turns out very stylishly, and it’s a great dish to keep in mind for when you need to get something tasty on the table in a hurry.

There is a general rule that you should never add Parmesan to a fish-based pasta dish - but this recipe is the exception to the rule.

SERVES 4-6

350g/12oz tagliatelle
225g/8oz sliced smoked salmon
4 tbsp torn fresh basil plus extra to garnish
300ml/1/2 pint double cream
6 tbsp freshly grated Parmesan
sea salt and freshly ground black pepper


Cook the tagliatelle in a huge pan of boiling salted water - the bigger the pan the less chance of sticking - give it a stir occasionally! This can take between 8-13 minutes from boiling - check with the packet instructions, they all vary.

Cut the smoked salmon into long strips and mix with the basil. Pour the cream into a pan and bring to the boil, then boil for 1 minute until thickening; stir in 4 tablespoons of the Parmesan and season with pepper.

Drain the pasta and toss with the Parmesan cream, finally fold in the smoked salmon and basil mixture until nicely combined. Divide among warmed wide rimmed bowls and garnish with the basil to serve.