Gluten-free Pasta With Smoked Salmon And Tarragon Cream Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 8 ounces gluten-free pasta (notta pasta linguini)
• 2 tablespoons butter
• 2 shallots or 1 small onion, minced
• 1 pinch red pepper flakes, crushed (optional)
• 2 large garlic cloves, minced
• 2 flat fillets anchovies
• 6 ounces smoked salmon, diced
• 1 1/2 cups heavy cream
• 1/2 teaspoon dried tarragon
• salt & pepper, to taste
• 1/4 cup grated parmesan cheese
• parsley

Recipe

• 1 put a large pot of salted water on to boil.
• 2 in skillet over medium high heat, melt the butter.
• 3 add onions, red pepper flakes (if using), garlic and anchovies.
• 4 saute for 1 to 2 minutes, breaking up anchovies with back of a spoon.
• 5 add the smoked salmon and saute for 2 minutes.
• 6 add the cream, tarragon, salt and pepper. be careful not to over-salt, as the smoked salmon is quite salty by itself.
• 7 simmer for 2 minutes.
• 8 reduce heat.
• 9 puree just 1/2 of the sauce in a blender or food processor, being careful of hot splatter.
• 10 return to skillet with the rest of sauce.
• 11 meanwhile, the water has come to a boil.
• 12 add notta pasta.
• 13 boil 4 minutes, stirring occasionally, until tender but still firm (al dente).
• 14 watch cooking time carefully and check for texture.
• 15 drain and quickly rinse.
• 16 add to the sauce and toss.
• 17 serve with grated parmesan and garnish with chopped parsley.
• 18 enjoy!