Succulent smoked salmon and zingy lemon transform this simple pasta dish into something really special. Ready in less than half an hour, this rich and creamy bowl of tagliatelle is not only a doddle to cook, but is also the perfect base for the mild, delicate flavours of our oak- and beech-smoked salmon.
- Bring a pan of salted water to the boil and cook the pasta for 2 mins less than pack instructions.
- Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 2-3 mins until softened but not coloured. Stir in the crème fraîche, lemon juice, Parmesan and 2 ladles of pasta cooking water. Allow to bubble gently for 1 min.
- Drain the tagliatelle and mix into the sauce in the frying pan. Cook for a further 2 mins or until reduced to a creamy sauce that coats the pasta.
- Stir through the smoked salmon and chives, season with black pepper, then divide between 4 bowls. Garnish with the lemon zest and top with a handful of rocket.
For an extra-creamy sauce, add 2-3 tbsp mascarpone along with the créme fraîche.