Main Smoked Fish

Garofalo Farfalle with Smoked Salmon (’80s Style)

200g Garofalo Farfalle

150g smoked salmon, chopped

300ml double cream

1 small garlic clove, crushed

1 tablespoon unsalted butter

1 tablespoon vodka

1 teaspoon tomato purée

Zest of 1 lemon

1 tablespoon fresh parsley, finely chopped

Salt and black pepper, to taste

In a large frying pan, melt the butter over medium heat. Add the crushed garlic and cook gently for 1–2 minutes to infuse the butter. Stir in the chopped smoked salmon and cook for another 2–3 minutes until lightly cooked and fragrant. Remove and discard the garlic clove.
Carefully add the vodka to the pan and let it bubble for a minute to allow the alcohol to evaporate, leaving behind its subtle depth.
Stir in the double cream and tomato purée, mixing until the sauce is smooth and evenly coloured. Let it simmer gently on a low heat for 5–7 minutes, allowing the flavours to combine and the sauce to thicken slightly.
Bring a large pan of salted water to the boil. Cook the Garofalo Farfalle until al dente, according to the packet instructions. Reserve a small cup of pasta water, then drain the pasta.
Add the drained pasta to the salmon cream sauce, along with a splash of the reserved pasta water if needed to loosen. Stir well to coat the Farfalle in the creamy sauce. Cook together for 1–2 minutes until everything is beautifully combined.
Off the heat, stir through the lemon zest and chopped parsley. Taste and adjust with salt and black pepper as needed.
Plate into warm bowls and garnish with a little extra parsley or a fine grating of lemon zest for a zingy finish. Serve immediately.

To buy Garofalo's farfalle click here.