Smoked salmon and shrimp tagliatelle

Талиатели с пушена сьомга и скариди1 1024x685 Smoked salmon and shrimp tagliatelle

Smoked salmon and shrimp tagliatelle


250 g fresh tagliatelle
½ bunch of green asparagus
100 g smoked salmon
120 g blanched shrimps
4-5 chives
1 handful of Greek-style olives
1 teaspoon dried chives (or fresh)
50 ml liquid cream (from milk)
20 g butter
1 handful of dried boletus


Boil the tagliatelle according to package directions, in salted water. In principle, the cooking is not more than 2-3 minutes. Drain and let a knob of butter melt in the pasta.

Prepare the vegetables. Soak the mushrooms in boiling water. Cut the asparagus into 3-4 cm pieces, remove the hard base. Stew them in a drizzle of olive oil, covered. Pour some water. When the asparagus soften, sprinkle with salt and pepper.

In a large enough non-stick skillet briefly sauté the shrimps, smoked salmon, mushrooms, asparagus and chives in a knob of butter and a little olive oil. Season with dried chives, salt and pepper. Put the olives. A minute later, add the cream, then the taggliatelle. Mix well and serve immediately.

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