Salmon pasta
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The creamy salmon pasta gets a nice flavour from the capers and sweet peas.
Ingredients for four
500g Rigatoni pasta 2 dl sparkling cream 1 egg 300g cold smoked salmon or gravy 2 onions 2 cloves of garlic 2 dl white wine; (or water + vinegar) 2 handfuls fresh peas (or frozen) 3 tbsp small capers 1 handful parsley or spring onion 1 dl olive oil 1 dl olive oil salt pepper
Make the salmon paste in:
Boil the pasta in a pan of salted water. Take your largest pan and add a medium saucepan.
Peel and chop the onion as finely as you can. Put in a pan and start to take a hissing väriä. When it starts to brown, spoon the wine into the pan. Bring to the boil until the liquid has reduced to a simmer.
Throw the garlic into the pan and freeze for a moment. Stir a couple of ladles of pasta cooking water into the sauce.
Add the peas to the pan and when they have boiled for a moment, add the capers. Stir in the cream and egg. Chop the salmon and add both to the pan. Season the sauce with salt and pepper.
When the pasta is cooked, drain it and pour it into the pan.
Sprinkle in the parsley and stir the salmon paste until smooth.
The pasta is cooked, drain and add to the pan.
