Serves 4


2 Tbsp Olive Oil

1 Onion, chopped finely

3 Garlic Cloves, peeled and crushed

200 g Button Mushrooms, halved

4 Tomatoes, skins and cores removed, chopped finely

Sea Salt and Freshly Ground Black Pepper

300 g Tagliatelle

250 g cooked peeled Prawns

100 g Smoked Salmon slices

80 ml Crème Fraiche

5 Tbsp Flat Leaf Parsley leaves, chopped finely

How to cook

Heat the Oil in a large frying pan

Add the onions and Garlic and cook gently for 5 minutes until softened, stirring

Add the Mushrooms, turn up the heat to medium-high, cook stirring for a further 5 minutes

Add the Tomatoes, season to taste and simmer, gently, uncovered for 20 minutes or until the mixture has thickened

Meanwhile cook the Tagliatelle according to the instructions on the packet in a large saucepan of boiling salted water. About 6 minutes. Drain thoroughly

Add the Prawns and Crème Fraiche to the Tomato mixture and cook gently for a further 2 minutes or until the Prawns have warmed through

Add the Salmon torn into bite size slices

Taste for seasoning

Place the Tagliatelle on to serving plates and spoon over the Prawn and Salmon mixture

Sprinkle with chopped Parsley and serve with Garlic Bread

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