Preparation time: 10 minutes
Cooking time: 15 minutes
You will need:
For the garlic crumbs:
120g piece of wholemeal bread, slightly stale is best
2-3 tbsp olive oil
a pinch of dried chilli flakes (optional)
2 cloves garlic, crushed
Salt & freshly ground black pepper
For the pasta:
375g dried tagliatelle
240g Tenderstem, cut into 3-4cm lengths
200g smoked salmon
300ml crÃƒÂ¨me fraiche, either full or half fat
a small bunch of chives, snipped
A little salt & freshly ground black pepper
What to do:
- To make the garlic crumbs, cut the crusts off the bread and discard. Roughly tear into chunks and pulse for a few seconds in a food processor until you have rough breadcrumbs, with some small and some larger pieces.
- Heat a frying pan over a medium heat and add 2 tablespoons of oil. Tip in the crumbs and add the chilli if using. Fry for 2-3 minutes until crisp and golden, stirring frequently, adding a little more oil if they are looking too dry. Add the crushed garlic, season with salt and freshly ground black pepper and stir well to mix. Fry for a further minute then tip into a bowl and set aside.
- Bring a large pan of lightly salted water up to a rolling boil. Add the tagliatelle and cook according to the packet instructions, about 12 minutes. 3 minutes before its due to be cooked, drop in the Tenderstem. Drain well and tip back into the pan.
- Stir through the smoked salmon, crÃƒÂ¨me fraiche and chives until evenly mixed, warming over a low heat as you do so. Season to taste with salt and pepper and serve in warmed bowls. Pass the garlic crumbs around separately for people to add themselves.