Tagliatelle with Lemon and Smoked Salmon

Name: Tagliatelle with Lemon and Smoked Salmon
Cuisine: Israeli
Ingredients: 350 g (12 oz) fresh tagliatelle or other ribbon-shaped pasta, or 225 g (8 oz) dried; 350 g (12 oz) fresh tagliatelle or other ribbon-shaped pasta, or 225 g (8 oz) dried; 350 g (12 oz) fresh tagliatelle or other ribbon-shaped pasta, or 225 g (8 oz) dried; 225 ml (8 fl oz) single cream; ¼ teaspoon nutmeg; ½ teaspoon paprika; finely grated zest of 1 lemon; 125 g (4 oz) freshly grated Parmesan cheese; 2 tablespoons snipped fresh dill or fresh chives; 2 tablespoons snipped fresh dill or fresh chives; 225 g (8 oz) smoked salmon, cut in slivers, or smoked salmon pieces; 225 g (8 oz) smoked salmon, cut in slivers, or smoked salmon pieces; pinch of sea salt, if necessary; small bowl of grated Parmesan; freshly ground black pepper

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Whenever I get a call in the late afternoon from my husband to tell me he’s bringing a colleague home for a working supper, this quick, stylish dish is my salvation. It takes only moments to make, but never fails to impress. You can use the cheaper smoked salmon pieces (off-cuts), but make sure they don’t smell ‘fishy.’

Ingredients

350 g (12 oz) fresh tagliatelle or other ribbon-shaped pasta, or 225 g (

Asia
Israel
Lunch
Supper
Fish course
Pescatarian

Method

Cook the pasta in boiling salted water according to directions.

While the pasta is cooking, put the cream, the seasonings and the lemon zest into a small saucepan. Heat very gently until steaming, about 5 minutes. Keep warm over very low heat. Do not boil.

Drain the pasta over a bowl, reserving the cooking liquid.

Transfer the pasta to a warm serving dish and pour