Creamy Smoked Salmon & Clotted Cream Tagliatelle

Rich, indulgent and on the table in 20 minutes

Who says clotted cream is just for scones and jam? This quick and easy pasta dish proves it’s just as delicious in a savoury setting. Using Langage Farm Clotted Cream, it brings a luxurious richness to a classic smoked salmon tagliatelle – ideal for a midweek treat or an elegant weekend lunch.

Ingredients
Serves 2

200g tagliatelle (or your favourite pasta)

1 small shallot, finely chopped

1 garlic clove, minced

100ml vegetable or fish stock

100g Langage Farm Clotted Cream

Zest of ½ lemon

100g smoked salmon, sliced into ribbons

A small handful of fresh dill or chives, chopped

Salt and black pepper, to taste

Olive oil, for cooking

Method
Cook the Pasta:
Bring a large pan of salted water to the boil and cook the tagliatelle according to the packet instructions. Drain and set aside, reserving a splash of pasta water.

Make the Sauce:
In a frying pan, heat a drizzle of olive oil over a medium heat. Add the chopped shallot and cook for 2–3 minutes until soft. Add the garlic and cook for another minute.

Stir in the Stock:
Pour in the stock and let it bubble for a couple of minutes, then reduce the heat and stir through the Langage Farm Clotted Cream and lemon zest. Let it gently melt into a silky sauce.

Add the Salmon:
Stir in the smoked salmon and chopped herbs. Season with salt and black pepper to taste.

Combine and Serve:
Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed to loosen. Serve immediately with extra herbs on top and a crack of black pepper.

Serving Suggestions
Serve with a crisp green salad and crusty bread for a full meal.

Fancy it vegetarian? Swap the salmon for sautéed mushrooms or garden peas.

Add a little grated lemon zest or parmesan on top for extra zing.