I’ve served this quick, tasty recipe on all sorts of occasions: as a family supper mid-week with the children, as an informal Saturday night get-together with close friends, and even for lunch on a chilly day. Adding some small broccoli florets to the pan with the spaghetti brings a little something extra to the dish.
Serves 2 (simply double the quantities to serve 4)
200g spaghetti, linguine, or tagliatelle
120g Staal smoked salmon trimmings
1 tsp butter
1 garlic clove, crushed
150ml double cream
2 eggs, beaten
3 tbsp freshly grated parmesan
½ small bunch chives, finely chopped
Broccoli florets, chopped into small pieces (optional)
1. Cook the spaghetti according to the pack instructions (if you are including broccoli, add it to the pan with the spaghetti for the last 5 minutes). While it’s cooking, melt the butter in a small saucepan, add the garlic and gently sizzle for 1 minute. Remove from the heat and transfer to a mixing bowl.
2. Add the egg, cream, and half of the Parmesan to the bowl with the softened garlic, and beat lightly together.
3. Stir in the smoked salmon trimmings.
4. Once the pasta is cooked, drain it well and return to the pan. Stir in the salmon mixture with the chopped chives; the heat from the pasta will lightly thicken the sauce. Serve sprinkled with the remaining Parmesan and black pepper to taste.
You can buy our Smoked Salmon Trimmings in our online shop by following the link below:
Smoked Salmon Trimmings
This recipe was adapted from the BBC Good Food website www.bbcgoodfood.com. The photo is also courtesy of BBC Good Food.