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Pasta with smoked salmon sauce

This is an old favourite.  It is simple and very quick to make, yet yummy and easy to eat, appealing to children and grownups.  I sometimes saute the onions in the morning, and then the rest of the sauce can be made while the pasta is cooking. A perfect recipe for when tempers are frayed and your attention is needed elsewhere.
  • half onion, very finely chopped or 2 large spring onions, finely chopped
  • knob of butter
  • 1 tbsp olive oil
  • pasta for four and a half bellies
  • splash of white wine/ sherry if you fancy it
  • packet of sustainable smoked salmon trimmings
  • juice of 1 lemon
  • 2 tsp dried dill/ 1 tbsp fresh dill, chopped
  • large slug cream
  • seasoning
  • as much freshly grated parmesan cheese as you can spare
  1. In a pan saute the onion/ spring onion in the butter and olive oil until tender and slightly caramelised.
  2. Now cook the pasta in a large pot of boiling water.
  3. About five minutes before the pasta is cooked, start making the sauce.   Add the wine/ sherry to the onions, stir and allow to evaporate.
  4. Add the smoked salmon, lemon juice, dill and stir well.  Keep heat very low so it just cooks through.
  5. Drain the pasta well. 
  6. Now add the cream, seasoning and cheese, stir well.
  7. Pour the sauce over the pasta and mix and serve with more fresh dill to garnish and more parmesan if you have some.