Pasta al limone au saumon fumé

Ingrédients

• 400 g spaghetti
• 150 g smoked salmon, cut into strips
• 200 ml heavy cream
• 60 g Parmesan cheese, finely grated
• 2 garlic cloves, finely chopped
• 1 lemon (zest and juice)
• 2 tbsp olive oil
• Freshly ground black pepper and salt to taste
• Fresh chives for garnish

Préparation

1. 1

   Cook the spaghetti in plenty of salted water according to the package instructions. Reserve a cup of the cooking water before draining.Heat a splash of olive oil in a large frying pan over medium heat. Add the garlic and gently sauté for 1 minute until fragrant. Be careful not to let it brown.Add the heavy cream to the pan and let it simmer gently for 2 to 3 minutes over low heat. Grate the lemon zest over it, then squeeze in the lemon juice. Stir well.Add the grated Parmesan and stir until you have a smooth sauce. Add a splash of the reserved cooking water if the sauce becomes too thick.Toss the drained spaghetti through the sauce and mix well so every strand is coated. Season with salt and freshly ground black pepper.Divide the pasta among the deep plates. Place the strips of smoked salmon on top, add extra lemon zest if desired and garnish with fresh chives. Serve immediately.