Smoked Salmon Pasta

K brought home some Tasmanian smoked salmon from Sydney. This is a very simple pasta dish to do but very tasty and rich.

Smoked Salmon pasta

Serves 4

500g pasta (fettuccine, tagliatelle or linguine)
3 clove garlic, sliced thinly
2 tablespoons butter
2 tablespoon Dijon mustard
1 cup cream, (a small can of Nestle reduce cream is fine)

1/2 to 1 cup pasta water* + 1/2 stock cube,

1/3 cup grated Parmesan cheese
200g smoked salmon, cut or torn into strips
Chopped parsley, for garnish

Cook pasta in salted water according to package instruction ; drain.
In a saucepan, cook garlic in butter over medium heat until fragant but not brown.
Stir in mustard; add cream.
Cook over medium heat, stirring constantly, add stock and cheese, until smooth and heated through. Turn off heat.
Add pasta; toss to coat pasta and add smoked salmon.
Garnish with parsley and some shaved Parmesan.

*the water left after cooking the pasta

Jo