SALMON PASTA

INGREDIENTS

1 bunch (250 g) fresh asparagus OR 250 g frozen peas

200 g smoked salmon, sliced

50 g butter

200 g young leeks, sliced

2 cloves garlic, crushed

30 ml brandy

500 ml cream

5 ml tomato paste

A few dashes of Tabasco sauce (to taste)

15 ml fresh dill, chopped

500 g tagliatelle (or ribbon pasta)

10 ml drained capers for garnish

INSTRUCTIONS

• Cut the asparagus into 3 cm lengths, boil or steam until tender and drain.

• Cut the salmon into 2 cm strips.

• Heat the butter in a pan, add the leeks and garlic, stir until the leeks are soft.

• Add the brandy, cook for 1 minute.

• Stir in the cream, tomato paste and Tabasco sauce, simmer uncovered for about 5 minutes or until slightly thickened.

• Add the asparagus (or peas), salmon and dill.

• Add the pasta to a large pot of boiling water, boil uncovered until just tender and drain.

• Pour the sauce over the pasta and top with salmon, capers and dill.

Discover more of Antoinette's delicious recipes in Life on a Table

To order your copy contact Bonn Nortjé at Venture Publications: bonn@venture.com.na