I had this in a restaurant a couple of months ago and couldn’t stop thinking about it, so I had to make my own.  I originally had this made with tagliatelle, but I only had spaghetti at home, so use what you have.

Serves 2

100 Grams Spaghetti (dry weight, cook according to the instructions on the packet)

100 Grams Smoked salmon(roughly chopped, or many supermarkets sell smoked salmon trimmings, which is ideal for this and mucu cheaper)

1 Tbsp Tomato puree

1 Clove of garlic (finely chopped)

Knob of butter or 1 tbsp of oil

100mil Double cream

Black pepper

Method

• Cook the pasta according to the instructions on the packet
• In a large pan, heat the butter/oil and add the garlic, cook for 20-30 seconds (do not allow to brown)
• Add the tomato puree to the pan and cook for 1-2 minutes before adding a  ladleful of the starchy water the pasta is cooking in to the pan and stirring well.
• Pour the cream into the pan and stir well, cook for another 2-3 minutes until the cream starts to thicken.
• Stir in the smoked salmon to warm through, before adding the drained pasta and stir into the sauce
• Serve immediately topped with a couple of grinds black pepper