Tagliatelle
with Smoked Salmon and Arugula
12 ounces Tagliatelle
4 tablespoons butter, cut into small cubes
2/3 cup heavy cream
8 ounces smoked salmon, roughly chopped
1 small bunch arugula, chopped
salt and pepper
Turn the oven onto its low setting.
Cook the pasta following the directions on the package.
Meanwhile, in a bowl large enough
to hold the cooked pasta, put the butter and cream;
warm it in the oven. Drain the pasta and transfer
it to the warmed bowl. Add the salmon, arugula,
a good grinding of pepper and toss to mix well.
Add salt if necessary.
SERVES 4
tagliatelle
[tah-lyuh-TEHL-ee]
Long, thin, flat strips of pasta about 1/4 inch
wide. "Tagliatelle" is the name used in
northern Italy for fettuccine.
