150g x hot smoked salmon (flaked)
100g x petit pois
1 x large shallot (halved and sliced)
1 x garlic clove (crushed)
190g x creme fraiche
50ml x white wine
250g x spaghetti
Salt & pepper

  • in a large saucepan pan add your spaghetti to boiling water and cook for the recommended time
  • while your pasta is cooking heat up a large sautĂ© pan or wok style pan with a splash of vegetable oil on a high heat
  • add your shallots and garlic and cook until softened
  • add your wine and reduce by half
  • add your cream fraiche and continue to cook on a high heat until it starts to boil
  • add your flaked salmon and petit pois and stir to get a nice even coating
  • turn down to a low heat and season with a little salt and pepper
  • once your spaghetti is cooked drain the water off and add the spaghetti straight to your sauce
  • toss the spaghetti in the sauce to get a nice even coating
  • serve equally between two bowls