RECIPE | Smoked Salmon & Caper Pasta
Smoked Salmon & Capers
from Laura Santtini's PASTA SECRETS
Photo • Christopher Scholey
200 g/7oz dried pasta 100 g/31/2oz smoked salmon, cut into bite-size strips
80 g/1/3 cup softened cream cheese or crème fraiche
2 heaped teaspoons capers
¼ teaspoon roughly ground black pepper grated zest of 1 lemon, plus a squeeze of the juice
a generous handful of rocket/arugula leaves
Cook the pasta in a pan of salted boiling water according to the packet instructions.
Meanwhile, combine all the ingredients in a serving bowl except the rocket/arugula.
Drain the pasta but keep a cup of the cooking water. Tip the hot drained pasta into the bowl, add rocket/arugula and toss with gusto until the pasta looks creamy and well coated. If you need to you can add a splash of the cooking water to loosen things up.
Season to taste and serve immediately.
NOTE You can replace the smoked salmon with strips of prosciutto di Parma for equally delicious results.
Laura Santtini's PASTA SECRETS
For people who lead busy lives but still want to eat fresh and delicious food—pasta is the ideal choice. This book includes over 70 mouth-watering recipes, from authentic Italian classics to vibrant and contemporary dishes.