Serves 4-5

INGREDIENTS

175g/6oz smoked salmon slices or ends, fresh or frozen
300ml/1/2 pint/1/1/4 cups single cream
pinch of ground mace or grated nutmeg
350g/12oz green and white tagliatelle
salt and ground black pepper
45ml/3 tbsp snipped fresh chives, to garnish

Tagliatelle with Smoked Salmon

Cut the salmon into thin strips about 5cm/2in long. Place in a bowl with the cream and the mace or nutmeg. Stir, cover and allow to stand

for at least 2 hours in a cool place (not in the fridge).

Cook the pasta in plenty of boiling salted water until it is just firm.

Meanwhile, gently warm the cream and salmon mixture in a small saucepan, without boiling.

Drain the pasta, pour the sauce over and mix well. Season to taste and garnish with the chives.