Tagliatelle tossed in a spicy tomato, cream sauce with smoked salmon, prawns and toasted flaked almonds.

Tagliatelle Salmone e Gamberetti

Table for 2

Ingredients

220g dried Tagliatelle al Uovo Pasta

1 x 350g Jar Teresa Lambarelli’s Arrabbiata Pasta Sauce

2 large tablespoon of Teresa Lambarelli’s chilli oil

160g smoked salmon

2 large teaspoon mascarpone or double cream

Garnish

Toasted almond flakes

Chilli flakes

sprinkle with fresh rocket leaves (optional)

Method

1) Cook the pasta in a large pan of boiling slightly salted water, cook for 7 minutes or until al dente. Drain.

2)Meanwhile heat the chilli oil in a frying pan, add the prawns till just cooked through about one minute, then stir in the mascarpone to create a creamy sauce, add the arrabbiata pasta sauce cook slowly till hot. Add the smoked salmon to the sauce and stirring gently for a further minute till cooked through. (Trying not to break the salmon into small pieces) Remove from the heat.

3) Toss the drained cooked pasta in the sauce and serve. Garnish with chilli flakes, toasted almond flakes, and tuck in straight away. Buon Appetito!

The term al dente comes from an Italian phrase which translates as “to the tooth.”

When cooked al dente, pasta should be tender but still firm to the bite

Nutritional value per 1 meal serving

Energy 3221 KJ

770 Kcal

Fat 10.0 g

of which are saturates 1.9g

Carbohydrate 86.9g

of which are sugars 3.9g

Protein 28.6g

Salt 4.7g

FOOD ALLERGENS    WHEAT<  MILK