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Smoked salmon stracci in champagne sauce

A recipe from the Good Food collection.


Smoked salmon stracci in champagne sauce
Smoked salmon stracci in champagne sauce
375 g (13 oz) fresh stracci (see Notes)
1 tablespoon olive oil
2 large garlic cloves, crushed
125 ml (½ cup) champagne
250 ml (1 cup) thick (double/heavy) cream
200 g (7 oz) smoked salmon, cut into thin strips
2 tablespoons small capers in brine, rinsed and patted dry
2 tablespoons chopped chives
2 tablespoons chopped dill


1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and return to the pan.

2. Meanwhile, heat the oil in a large frying pan and cook the garlic over medium heat for 30 seconds. Pour in the champagne and cook for 2–3 minutes, or until the liquid is reduced slightly. Add the cream and cook for 3–4 minutes, or until the sauce has thickened.

3. Add the sauce, salmon, capers and herbs to the hot pasta and toss gently. Season with salt and cracked black pepper and serve immediately.

Main ingredient:


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