Ingredients:
20 ml olive oil
2 cloves garlic, crushed
125 ml champagne
250 ml heavy cream
200 g smoked salmon, cut into thin slices
2 tablespoons small capers, rinsed and patted dry
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
Directions:
Heat the oil in a large frying pan and cook the garlic over a medium heat for 30 seconds.
Pour in the champagne and cook for 2-3 minutes, or until reduced slightly.
Add the cream and cook for 3-4 minutes, or until reduced and thickened.
Add the remaining ingredients and pour over the pasta of your choice.
Toss through gently and season to taste with salt and freshly ground black pepper.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.