Tagliatelle Pasta with Salmon—A Preview from the French Pasta e-Book

Tagliatelles with Smoked Salmon

I can’t believe how long it’s taking my co-author and me to finish our French Pasta e-book. When we started working on it last summer, we thought we’d easily have it done by Christmas. Trouble is, when we think we’re done, we come up with another must-have recipe or another tidbit of information we want to share.

I’m not even going to estimate when the book will be out, because I hate making promises that I might not keep. But for those of you who’ve been looking for the book, I thought I’d at least share a recipe from it.

PS: If you want to be informed the moment that my book comes out, follow me on Facebook. That’s where I’ll announce it first. Also, I have another e-cookbook out, The Braiser Cookbook, which is particularly great for this time of year. And of course, if you’re hankering for good everyday French cooking, there’s always my flagship book, The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day

15-Minute Tagliatelle with Smoked Salmon
Makes 4 servings.

This is a recipe you see often in casual French cafes and bistros. At home, it’s one of the best quick recipes ever, especially if you’re a fan of lox-style smoked salmon. The great thing is that most of the ingredients have long shelf lives in the pantry or refrigerator (except the fresh herbs—and you could substitute dried chives or dillweed in a pinchh ). Keep everything on hand to get a true-to-France meal on the table quickly.

If you have any fresh spinach lying around, add it to the pasta when you add the salmon. The leafy green will add freshness, nutrients, and great color to the dish. Also, if you prefer the drier hard-smoked salmon over the soft and moist lox-style salmon, you could use that, though the latter is more French.

8 ounces dried tagliatelle or fettuccine
1/2 cup sour cream*
1/2 cup whipping cream*
4 ounces lox-style smoked salmon
1/4 cup snipped fresh chives or dillweed or 2 teaspoons dried chives or dillweed

Cook the pasta according to package directions; drain the pasta, reserving 1/2 cup of the cooking water. Set the pasta water and pasta aside.

In the same pot you used to cook the pasta, whisk together the sour cream, whipping cream, and the reserved pasta water until smooth. Bring to boiling over medium heat. Return the pasta to the skillet and cook until the sauce thickens a bit. Add the salmon and stir gently to heat through. Add the chives or dillweed.

Divide among four wide, shallow bowls and serve.

* Note: If crème fraîche is available in your area, substitute 1 cup of crème fraîche for the 1/2 cup sour cream and 1/2 cup whipping cream.


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5 comments to Tagliatelle Pasta with Salmon—A Preview from the French Pasta e-Book

  • This sounds easy and delicious, my objective. Do you have a preferred dry pasta brand?

    • Wini

      I like any egg-enriched Tagliatelle; Whole foods sells a Bionature brand from Italy. I’ve also found a good “Grand’Mere” pasta from Alsace at World Market. Thanks for asking!

  • michael

    Winni–A great quick recipe that I made tonight. The smoked salmon was next to the charcuterie, so I thought the addition of a little proscuitto would be good, and it was. Used creme fraische and fresh dill and chives. Thanks for the recipe!

  • lisa, i agree!!! it’s so tricky to not let your child snack when other children are. when we’re at the playground and other kids are carrying around plastic containers of cheerios, it’s hard to explain to toby why he can’t have any. the second half of this book actually talks about that — the family moves back to canada and they struggle with keeping their french style of eating. super interesting.

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