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Salmon Tagliatelle with Lemon and Basil Sauce Vierge

Recipe Information

Ingredients

• 625g poached salmon tail
• 500g fresh egg tagliatelle
• 20g fresh basil, large stalks removed
• 6 tbsp olive oil flavoured with lemon
• finely grated zest and juice of 1 lemon
• 2 cloves of garlic, chopped
• 1 tsp salt
• 2 tsp ground black pepper

Method

1. Skin the piece of poached salmon and break the flesh into large flakes. Set to one side.

2. Drop the tagliatelle into a pan of boiling, salted water and cook for 3 minutes.

3. Meanwhile, very finely shred the basil. Put into a large saucepan with the oil, lemon zest, lemon juice, garlic, salt and pepper.

4. Add the salmon to the pan with dressing ingredients and stir gently over a very low heat until only just warm.

5. Drain the pasta well and tip into the dressing ingredients. Toss together lightly, and serve immediately.