Angel hair pasta with salmon, cream and chive sauce
This is a really creamy pasta sauce to go on the finest pasta, angel hair, with salmon, mustard and chives.
By Nick Nairn
From Ready Steady Cook
Ingredients
- 250ml/9fl oz double cream
- 1 tbsp Dijon mustard
- 1 lemon, juice only
- salt and freshly ground black pepper
- 100²µ/3½´Ç³ú salmon fillet, skin removed, sliced
- 250g/9oz angel hair (vermicelli) pasta, cooked
- 2 tbsp chopped fresh chives, to garnish
Method
Place the cream, mustard, lemon juice and salt and freshly ground black pepper into a saucepan and bring to the boil.
Add the salmon and cook for 2-3 minutes.
Add the hot cooked pasta to the sauce and stir well.
To serve, stir and spoon into two serving bowls. Garnish with chopped chives.
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