Preparation time: 10 mins.
Cooking time: 25 mins
Difficulty: Easy - for beginners
2 tbsp butter and a drop of olive oil
1 or 2 cloves of garlic, whole
1 small pack of smoked salmon, chopped
Handful of cherry tomatoes
1/2 cup of pine nuts
1/2 cup of raisins
1 Cup of fresh cream or crème fraiche
Salt and pepper to taste
A few sprigs of wild fennel (if you can't find this then use fresh dill)
This sauce takes just over 5 minutes to cook, so allow for this and time your pasta's cooking time accordingly (I usually start to cook my sauce once I've added my pasta to the boiling water).
Melt together the butter and oil in a shallow pan which should be on a low heat. Add the whole garlic cloves and sauté them in the fat for about a minute, taking care not to allow them or the butter mixture to burn. Remove the garlic from the fat and discard. Add the pine nuts and the raisins and cook for a further minute. Add the salmon and the tomatoes and cook for another minute until the salmon starts to turn a light pink colour. Add the cream and simmer gently for about 2 minutes. Season with salt and pepper. Drain your pasta and stir it into the pan containing the sauce, cook for a further minute. Garnish with the wild fennel (or dill).