Paul Treyvaud's fresh tagliatelle pasta with wild smoked salmon, fresh crab and a cream and white wine sauce.
- 200 g fresh tagliatelle pasta
- 80 g wild smoked salmon
- 60 g fresh white crab meat
- 6-8 button mushrooms (or wild forest mushrooms if available)
- one shallot (or red onion)
- 2 cloves of garlic
- 50 ml white wine
- 50 ml pouring cream
- 1 tblsp cream cheese
- salt & pepper
- dried mixed herbs
- spring onions
- freshly grated parmesan cheese to garnish
- Have a big pot of boiling water ready. Fresh pasta will only take a couple of minutes. If you are using dried pasta, check cooking instructions on the pack.
- Finely dice the shallot, crush the garlic and quarter the mushrooms. Place all into a hot frying pan with 1tblsp on Olive oil and a knob of butter. Fry until everything has softened.
- Add 1 tsp of dried mixed herbs and a good grind of the pepper mill. (do not add salt until the end)
- Whilst the pan is still hot, deglaze the ingredients with the white wine and allow to reduce by half. This will burn off all the alcohol content as well as concentrate the flavours.
- Now, add your cream and cream cheese. This will automatically thicken your sauce. Once the sauce has thickened, turn down to a very gentle simmer.
- Chop the Smoked salmon into bite size pieces and add along with the crab meat. Gently mix into the sauce and be careful not to be too heavy handed with it as the Smoked Salmon will break. Taste at this stage and season with salt as needed.
- Add your now cooked fresh pasta and toss through the sauce. If you find your sauce has become too thick, don’t panic and just add a little cooking liquid from the pasta.
- Garnish with freshly grated Parmesan cheese and a little fresh herbs.