600g pasta (penne or trofie )
100 ml white wine
142ml pot double cream
2 tbsp parmesan (grated )
450g hot smoked salmon (skin removed and flaked into chunks )
85g toasted pinenuts
Cook the pasta in boiling salted water according to pack instructions. In a large frying pan, bring the wine to the boil and simmer for one minute. Reduce the heat, stir in the cream, and season with black pepper and sea salt.
When the pasta is cooked, drain well and tip into the frying pan with the sauce. Add the parmesan and flaked salmon pieces, and mix gently together.
Serve into each individual bowl and add pinenuts and another sprinkling of parmesan if desired.
Serving suggestion: serve with chunky garlic bread and a watercress cucumber salad on the side.
To download Michael’s delicious recipes please go to the Athlone Springs facebook page.