450g dried spaghetti
2tbsp olive oil
90g crumbled feta cheese
Fresh parsley or coriander leaves to garnish
For the sauce:
200g Staal Smoked Salmon
300ml double cream
150ml whisky or brandy
Pinch of cayenne pepper
2tbsp chopped fresh parsley or coriander
- Bring a large pan of slightly salted boiling water to the boil. Add the spaghetti and 1 tbsp of the olive oil and cook until tender, but still firm to the bite. Drain the spaghetti, return to the pan, and sprinkle over the remaining olive oil. Cover, shake the pan, set aside, and keep warm.
- Pour the cream into a small saucepan and bring to simmering point, but do not let it boil. Pour the whisky or brandy into another small saucepan and bring to simmering point, but again do not let it boil. Remove both pans from the heat and mix together the cream and whisky or brandy.
- Cut the smoked salmon into thin strips and add to the cream mixture. Season to taste with cayenne and black pepper. Just before serving stir in the coriander or parsley.
- Transfer the spaghetti to a warm serving dish, pour over the sauce and toss thoroughly with 2 large forks. Scatter over the crumbled feta cheese, garnish with the fresh coriander or parsley leaves and serve immediately.