Ingredients:
400g spaghetti
1 tbsp salt
80g Butter
250g smoked salmon chopped
3 tbsp capers drained
1 handful Chives
1 Lemon zest
4 Egg yolk 1 per person
Black pepper
Here’s how:
Cook the pasta in plenty of salted boiling water for 9 minutes.
Meanwhile heat a large shallow non stick pan with the butter and melt gently.
Add the smoked salmon, lemon zest and capers.
Lift out 1-2 ladles of pastas cooking water and add to the pan with the salmon and butter.
By adding the cooking water to the butter it will help create a creamy sauce without adding cream.
Using a pair of tongs lift out the pasta and transfer to the butter sauce.
Finish the dish with the chopped chives and a fresh egg yolk topped with freshly milled black pepper.
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