SMOKED SALMON WITH WHITE WINE, CREAM AND CHIVES

QUICK COOK 

SERVES 4

1/2 stick (60g) butter
2 shallots, finely chopped
1 cup (225ml) white wine
3/4 cup (175ml) heavy cream
grated zest of 1/2 lemon
2 tbsp fresh lemon juice
2 tbsp chopped fresh chives
7oz (200g) smoked salmon slices, cut into strips
salt, black pepper
1 lb (500g) dried pasta
4 tsp salmon roe, optional

Melt butter in a skillet over medium low heat. Add shallots and cook, stirring occasionally, until soft, 5 minutes. Add wine and simmer until reduced by half, 3 minutes. Add cream, lemon zest and juice, chives, and salmon. Warm over medium-low heat, without boiling, until hot through, 1 minute. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Add pasta to the hot sauce. Toss well to coat, adding reserved water as needed. Top with salmon roe, if using. Serve immediately.

WHICH PASTA?

Thin to medium ribbons -tagliolini, fettuccine, tagliatelle.