Quick and easy smoked salmon spaghetti recipe
Posted by Fiona Nevile in Fish and Seafood, Rice and Pasta | 8 comments
Danny and Dr Quito on the swing seat
Sometimes I get bored with our old favourites when it comes to rustling up the evening meal. Although the freezer is full of my own ‘ready meals’ nothing appeals. I pick through the shelves and even consider a takeaway. Last night I found a pack of Atlantic line caught smoked salmon – 100g for £3.99 happily discounted to £2.50 on the CFC.
Danny refuses to eat farmed salmon so I only buy the good stuff on offer and stash it away for chic canapés or scrambled eggs and smoked salmon for a very special breakfast.
Last night was a special occasion. I was tired and wanted to run up something simple and delicious. This result hit every note. Luxury food, quick and easy to prepare and tasting absolutely divine. The recipe could have easy fed three or four with the addition of some garlic bread and a side salad.
Smoked salmon spaghetti
Ingredients:
100g of the best smoked salmon cut into 1cm strips
200g of spaghetti
2 tsp of vegetable stock powder
2 eggs – beaten
150g of single cream
2 tablespoons of freshly grated parmesan
2 tsp of freshly chopped parsley/or dill – dill would be my favourite choice here but we only have parsley growing in the garden at the moment.
Method:
Heat up a decent amount of water in a large saucepan and add the stock powder – cooking pasta with chicken or vegetable stock improves the pasta eating experience enormously. Cook the spaghetti according to the manufacturer’s instructions and finally to your own taste.
Strain the spaghetti and add the beaten eggs.
Stir well to cook the eggs.
Add the smoked salmon strips.
Stir well again and serve on warm plates with a sprinkle of parmesan and parsley.
Prepare for tumultuous applause.
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Just to let you know that I tried this last night (with creme fraiche instead of cream as that was all we had to hand!) and it was absolutely delicious. Thank you!
sounds great , perfect for those busy days ….i guess its a carnonara with fish 🙂 great tip about the stock , how much of a cube would you use?
I’m drooling!
Just my sort of pasta dish. Reminds me of my Italian roots. Unfortunately my dear Hubby wouldn’t give it time of day! But I will indulge myself one day soon.
That sounds delicious – but what do you do with the cream?
Ooops! You thicken it over a low heat and stir it into the spaghetti after the eggs.
i sometimes cook pasta in stock, and when I do, I save the cooking water – flavour and some thickening for soup.
Sounds quite yummy. Pasta is such a wonderful thing to eat; you can do so much with it, and it sure fills the far corners!