Tagliatelle with fresh garlic and smoked salmon

Ingredients for 2 servings:

• 300 g pasta (tagliatelle), dried
• 1 tbsp butter (approx. 30 g)
• 3 cloves garlic, fresh, large (use more for smaller cloves)
• 50 g smoked salmon
• 250 ml white wine
• 100 ml instant chicken broth
• Parsley, fresh, flat
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Ready in 15 minutes – for garlic lovers

Bring the pasta water to a boil. In the meantime, peel the fresh garlic and finely chop it (fresh garlic is available in any good vegetable section of the supermarket or greengrocer’s – the amount can of course be adjusted according to your preference). Finely chop 3-4 sprigs of flat-leaf parsley. Carefully slice the smoked salmon. Add the tagliatelle to the boiling, salted water and cook according to the package instructions. Melt the butter in a large pan over medium heat. Add the garlic and continue to fry over medium heat. Add a pinch of salt (do not use high heat so the butter doesn’t brown and the garlic doesn’t become bitter). After about a minute, add half the white wine and continue to simmer. Keep adding a little more of the white wine, topping up the pan as it evaporates. Drain the tagliatelle and add it directly to the pan with the garlic. Top up with 100 ml of chicken stock and mix well. Stir in the chopped parsley and salmon (add it now to keep it moist). Season to taste with pepper and salt, if desired. If the dish becomes too dry (the pasta may absorb some more liquid, depending on the type), add a little more chicken broth or white wine. Serve hot.