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Smoked Salmon and Asparagus Sauce with Fettucine Recipe

Smoked Salmon and Asparagus Sauce with Fettucine Recipe

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Pasta, Seafood
Servings 4


  • 12 oz (375 g) asparagus
  • 12 oz (375 g) fettuccine or tagliatelle
  • 4 oz (125 g) smoked salmon, cut into thin strips
  • ½ pint (300 ml) double cream
  • 1 tablespoon tarragon leaves
  • Salt and pepper
  • Parmesan shavings, to garnish (optional)


  • Cut off the asparagus tips and blanch them in boiling salted water for 5 minutes. Use the stems for soup or stock. Drain the tips under cold running water and pat dry.
  • Bring at least 1.8 litres/3 pints water to the boil in a large saucepan. Add a dash of oil and a generous pinch of salt. Cook the fettucine or tagliatelle for 8—12 minutes, or according to packet instructions, until just tender.
  • Drain and return to the pan. Toss over a low heat with the asparagus, smoked salmon, cream, tarragon and salt and pepper until heated through.
  • Transfer to a warmed serving dish and garnish with wafer-thin shavings of Parmesan cheese, if liked. #VARIATION: Smoked Salmon and Mushroom Sauce# Use 12 oz (375 g) mixed ceps, shiitake, and oyster mushrooms instead of the asparagus. Cut into even-sized pieces and stir-fry in 2 tablespoons olive oil for 5-7 minutes, then add to the pasta
Keyword Pasta recipes, Salmon recipes, Smoked