Tagliatelle with Salmon Sherry Sance

Pasta dishes are just always delicious!

Peel and finely dice the shallots and garlic clove. Heat the butter in a large, high frying pan, fry the shallots in it until translucent, then add the garlic and fry briefly. Deglaze with the sherry, whipping cream and milk, season heartily with salt and pepper.

2. make the sauce over medium heat for 10 min. Be careful, it boils over easily! Meanwhile, make the pasta in enough salted water al dente. Cut the salmon into thin strips. Clean the basil leaves and cut them into thin strips.

Drain the tagliatelle. Stir salmon and basil into sauce, but do not bring to a boil. Fold in hot pasta and season dish repeatedly with salt and freshly ground pepper to taste. Serve immediately on heated plates.

Serve with a dry Spanish white wine, e.g. from the Penedes region.

Cook for guests. The ingredients can be purchased a few days in advance. For the entrée, we recommend a salad platter with various green leaf salads and a light salad dressing.

For dessert, offer a creme caramel, which can be prepared just as well and garnished nicely with seasonal fruits.

my family and me, 4/95

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