Creamy Smoked Salmon Tagliatelle . . . INGREDIENTS: 250g dried tagliatelle 1 cup of frozen peas 250g ricotta 100g shredded smoked/cooked salmon 1 handful of grated Parmesan . METHOD: Boil the tagliatelle along with the peas according to the pasta packet instructions, reserving a little pasta water, then drain and add both back to the pan. Add the ricotta, smoked salmon, reserved pasta water and Parmesan to the pasta and simmer on the hob for a couple of minutes until heated through, mixing thoro

Chef Danny Garcia's tips for cooking clams: -Don't spill on your Jordans. -Listen for the sound of a rainstorm. -Steam with a lid (a second pan will also do). Learn more about chef Garcia and his beloved Clam Tagliatelle at the link in bio. | Made In Cookware

Eat or Pass? Creamy Vodka and Salmon Rigatoni 🐟 Ingredients x2 servings - cooking cream 260g - 1 1/2 shallots (finely chopped) - 1/2 clove garlic grated - 250-300g salmon (diced) - 6 boiled asparagus (cut into larger pieces) - Nutmeg a pinch - 60g butter - 1 tbsp vodka* - 1 1/2 tbsp semi-dry white wine* - Parmesan (garnish) - 60 ml pasta water - Pasta (Rigatoni - pappardelle - tagliatelle) Process 1. Boil the pasta according to the package. 2. Add the butter and shallots at once and cook until