tagliatelle with salmon in a white wine and cream sauce - serves 4

250g tagliatelle
2 leeks, chopped
70g cubetti di pancetta - optional
200g petit pois
3-4 pieces salmon - lightly smoked, if you can find it
175ml white wine
175ml double cream
2 tbsp dill, chopped
knob of unsalted butter

Cook pasta according to instructions. Drain.

Heat a large frying pan over medium high heat, add a little oil and fry salmon, skin side down for four minutes
Add a knob of butter. Turn salmon over and continue to fry for two minutes - salmon should still be translucent in middle.

Remove salmon to a plate until cool enough to handle

Add pancetta to pan, if using, and cook for one minute

Add the chopped leeks and petit pois

Stir and cover for 3 minutes stirring occasionally until softened. Season

Add the wine and cream and simmer for two minutes

Remove the skin from the salmon and flake with fingers into the leek mixture

Add ½ of chopped dill and simmer for two minutes stirring occasionally

Add the pasta to the salmon mixture and mix together gently

Sprinkle over the remaining dill and serve

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