- 16oz Macknight B.J's pack
- 16oz Pasta Tagliatelle
- Salt (to season)
- Fresh Ground Pepper
- Olive Oil
- Pine Nuts
- Clove of Garlic
Take approximately 6 tablespoons of Pine nuts and toast under the grill until golden brown, taking care not to burn them. Alternatively you could fry the pine nuts in olive oil until golden brown adding one crushed glove of garlic.
Prepare 4 to 6 oz of Macknight Smoked Salmon by cutting into strips about ¼ of an inch thick and place into a bowl.
Bring to the boil a pan of water and add a pinch of salt and a drizzle of olive oil. Add the dried pasta to the boiling water taking care not to over cook. Wash off the boiled pasta for about 20 seconds and drain.
Add the cracked pepper to the pan with the olive oil, pine nuts and crushed garlic. On a low heat, stir in the cooked pasta making sure that it gets completely coated in the olive oil, cracked peppercorns and pine nuts. Add in the strips of salmon and stir, allowing the heat of the pasta to cook the salmon. Serve immediately.
I recommend serving with a cold glass of Chardonnay from the Burgundy region of France.