Name: Curly fettuccine with smoked salmon
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 500 gram (1 pound) curly fettuccine pasta; 1 1/2 cup (360g) crème fraîche; 1/3 cup (80ml) dry white wine; 1 tablespoon rinsed, drained baby capers; 2 teaspoon finely grated lemon rind; 1/3 cup (80ml) lemon juice; 200 gram (6½ ounces) hot smoked salmon, flaked; 1/2 cup shredded fresh basil leaves

Ingredients

500 gram (1 pound) curly fettuccine pasta

1 1/2 cup (360g) crème fraîche

1/3 cup (80ml) dry white wine

1 tablespoon rinsed, drained baby capers

2 teaspoon finely grated lemon rind

1/3 cup (80ml) lemon juice

200 gram (6½ ounces) hot smoked salmon, flaked

1/2 cup shredded fresh basil leaves

Method

1.Cook pasta in a large saucepan of boiling water until just tender; drain, reserving 1½ cups of the cooking liquid. Return pasta to pan.

2.Meanwhile, combine crème fraîche, wine, capers and rind in a small bowl.

3.Add crème fraîche mixture to pasta with juice and reserved cooking liquid; stir over medium heat until combined. Add salmon and basil; cook, stirring, until hot. Season to taste.

Hot smoked salmon is available from major supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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