Smoked Salmon Pasta with Atlantic Dulce
- 250 g of smoked salmon
- 3-4 teaspoons Atlantic Dulse
- Olive oil
- 400 g whipped cream
- 350 – 400 g of a favorite pasta
- A handful of asparagus
- Salt, pepper or Cayenne pepper
- Grated Parmesan cheese
First, bring the water to a boil, add salt to the boiling water. Al dente pasta can be obtained by boiling the pasta for a minute less than the cooking time indicated on the packaging.
On a frying pan heat the olive oil. Place the salmon cubes on the pan for a few minutes to cook. Add some more oil and sprinkle with 3-4 teaspoons of Atlantic Dulse flakes. Fry a little more until the dulse changes color to greenish. Add the whipped cream and bring to a boil. Lift the pan out of the heat.
Kurna paste. Set aside a little pasta boiling water and use the rest to cook the asparagus stalks. Cook for 1-2 minutes until the asparagus turns bright green. Add the pasta to the sauce. Season with salt and pepper. If the paste appears to be too dry, add the pre-removed pasta boiling water.
Serve with boiled asparagus and grate on Parmesan cheese.