Tagliatelle with salmon, courgettes and almonds

Recipe from: 5/1/2001 12:00:00 AM
Ingredients 14
Servings 4
Time 10 minutes

Ingredients

  • 25
    g
    butter
  • 250
    g
    leeks, thinly sliced
  • 250
    g
    courgettes, thinly sliced
  • 40
    ml
    wholewheat flour
  • 425
    ml
    vegetable stock
  • 150
    ml
    dry white wine
  • 200
    g
    salmon in water, drained
  • 10
    ml
    dried tarragon
  • dash of Tabasco sauce
  • 100
    ml
    cream
  • 350
    g
    tagliatelle
  • 50
    g
    toasted flaked almonds
  • fresh tarragon
  • sprigs, to garnish
 

Method

20 minutes
 
1. Melt butter in a saucepan and add leeks and courgettes. Cover and cook gently for about 10 minutes, until softened, stirring occasionally. 2. Add flour and cook gently for one minute, stirring. Gradually stir in the stock and wine, then bring to the boil, stirring continuously until the sauce thickens. Simmer gently for two minutes. 3. Stir the salmon, dried tarragon, Tabasco sauce, seasoning and cream into the sauce. Reheat gently until piping hot. 4. Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water until al dente. 5. Drain the pasta well and transfer to serving plates. Spoon the sauce over the pasta and scatter with almonds. Garnish with the tarragon sprigs. Serve with a mixed green salad.
 

Read more on: fish/seafood
 

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