4 -5 portions
- 250g penne – Fungo Tartufo*
- 1 pot of smoked salmon strips (retali)*
- 1 tablespoon of butter
- 1 glass of white wine
- 1 small carton of cream (optional)
- A sprinkling of Dill
- Freshly ground pepper*
- Freshly ground Himalayan salt*
In a large pan of salted boiling water cook the tagliatelle according to the instructions on the packet (al dente).
Remove one ladle full of the water and place in a separate small bowl (required for the sauce). Carefully drain the tagliatelle. Wash and dry the pan.
In the same pan gently fry the smoked salmon strips until they change colour, approx. 1 minute. Add half the white wine and stir until the alcohol has evaporated, approx. 2 minutes. Add the dill and ground pepper. Reduce the heat and add the pennes, together with the remaining white wine and mix well. This dish is essentially ready, however, you can add the carton of fresh cream to thicken the sauce or if dieting, add some of the reserved water to make a lighter meal.