This is one of my much relied on recipes which takes as much time as cooking the spaghetti that goes with it. I love it for it's luxury yet it is so instant and easy to make that I often fall back on it when I am about to cave into the desire for takeways! It is certainly not terribly much cheaper than takeaways (except for maybe the fact that we don't get in the car to go down and pick them up) and I almost always have the ingredients at hand to make it at the last minute. Whenever smoked salmon is on special I stock up and freeze it in 100g lots. I also always have a couple of tins of evaporated milk in the pantry which is a good low fat substitute for cream in pasta sauces. What follows is a guide (as always, most of my savoury cooking is never confined to a particular recipe!).......The following quantities usually do for about 4 people.
Smoked Salmon and Caper Pasta
Pop your water onto boil for the spaghetti. While you are waiting for that, chop some red onion (or spring onion or leek, in this one I used leek, it is lovely in it!) and some garlic and pop them into a hot pan with oil, frying until soft. Add in a tablespoon (or two!) of capers and briefly fry. Chop in about 200g of smoked salmon, then add in 1/4c white wine. (Put your spaghetti into the pot to cook!) Add in a tin of evaporated milk or a tin minus 1/4 c and top the liquid up with cream for a richer sauce. I usually let this simmer for a few minutes and thicken it with a little bit of cornflour and water mixed together so that it coats the spaghetti a little better. Chop in some fresh herbs just before serving, dill, basil, flat leaf parsley all work well. When the pasta has cooked, drain it and toss it through the sauce, then serve with a wedge of lemon for squeezing over the pasta.