Tue, 28 July 2026
Conchiglie Pasta with Creamy Smoked Salmon & Asparagus
(Serves 2 people)
Ingredients
· 200g Conchiglie pasta (Shell pasta)
· Olive oil
· 80g Smoked Salmon trimmings
· 6 Smoked Salmon slices
· 120g Asparagus Spears (blanched)
· 2 Finely Diced Shallots
· 2 cloves Garlic minced
· 1/2 cup White wine
· Zest of 1/2 a Lemon
· 1 cup Single cream
· Grated Parmesan cheese
· 2 Sprigs Dill
· Rocket & parmesan to garnish
· Table salt for cooking water
· Salt and pepper to taste
Instructions
1. Cook Pasta in salted water until al dente. While you are waiting for the pasta to cook, prepare the sauce.
2. In a large pan, add a splash of olive oil over medium heat. Add the shallots & garlic and sauté for a few minutes until fragrant.
3. Add the smoked salmon trimmings & deglaze with white wine. Turn up the heat and simmer to cook off the alcohol.
4. Add the cream and reduce slightly. Season and add lemon zest. Bring cream to a gentle simmer. Let it simmer for 2 minutes.
5. Once the pasta is cooked, drain and add to the sauce. Add some parmesan cheese & dill and mix through. Now add the cooked asparagus spears and coat everything in the creamy sauce.
6. Split the pasta into 2 service bowls and arrange the smoked salmon slices with the rocket over the top of the pasta, finish with parmesan & black pepper.
