Spaghetti with Smoked Salmon

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Preparation time: 15 minutes
Cooking time: 20 minutes

Difficulty: Easy - for beginners
Serves: 4


1 ┬Ż lb spaghetti
4 tbsp TSITALIA®(*) extra virgin olive oil
8 oz Feta DODONIS(*) crumbled in chunks
Fresh parsley to garnish
1/4 pint double cream
1/4 pint brandy
12 oz smoked salmon
1 pinch of cayenne pepper(*)
3 tbsp chopped parsley
Salt and pepper

(*) These items are available at Nabeel's International Market in Homewood, AL.


Cook the spaghetti in a large pan of lightly salted water and add 2 tbsp of the olive oil. When the pasta is tender, but firm to the bite (al dente) drain in a colander. Return to the pan and sprinkle it with the remaining olive oil. Shake the pan well and cover. In separate small pans, heat the brandy and the cream to a simmering point; do not let them come to a boil. Combine the cream with the brandy. Cut the smoked salmon into strips and add to the cream mixture. Season with cayenne pepper to taste and stir in the chopped parsley. Transfer the spaghetti to a warm serving dish-bowl, pour the sauce on top and toss thoroughly using 2 large forks. Scatter the Feta cheese over the pasta and garnish with parsley. Serve immediately.


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