Salmon-Thyme-Taglierini
2 tbsp of olive oil
3 shalots, chopped (of course, also onions will do)
2 tbsp of fresh thyme
300g smoked salmon
0.5 dl white wine
0.5 dl vegetable stock
80g cream cheese
200g taglierini
pepper, salt
Cook the taglierini in salt water. Save about 1.5 dl of the water before draining the pasta.
Heat the olive oil in a frying pan. Sweat the shalots until soft then add the thyme and the roughly cut smoked salmon and continue to fry everything for a few minutes.
Add the white wine and the vegetable stock. Dissolve the cream cheese in the sauce. Add about 1 dl of the pasta water and let the sauce cook until creamy.
Add pepper to taste. Probably the salmon adds already enough salt but now would be the time to add more if the dish needs it.
Mix the pasta with the sauce and enjoy!
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