Tagliatelle with salmon and wild garlic sauce

Ingredients for 2 servings:

• 250g tagliatelle
• 250 g salmon
• 1 bunch of wild garlic
• 100 ml broth
• 100 ml cream
• 50 ml white wine
• 10 cocktail tomatoes
• 1 lemon(s)
• possibly Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

First, cook the tagliatelle in plenty of salted water until al dente. Meanwhile, cut the salmon into cubes approximately 2 x 2 cm and toss with 1 tablespoon of lemon juice, salt, and pepper. Rinse the wild garlic, pat dry, and cut into fine strips. Wash and quarter the tomatoes. Heat a little oil in a large pan and fry the salmon for about 3 minutes. Deglaze with white wine. Add the stock and cream and simmer the sauce over medium heat for a few minutes. Now add the tomatoes, wild garlic, salt, pepper, and lemon juice and mix everything well. Then add the cooked pasta to the pan and cook over low heat for about 2 minutes. Season again to taste and adjust the seasoning if desired. Serve sprinkled with Parmesan cheese.