ingredients
serves 4
500 g (1 lb 2 oz) buckwheat spaghetti
2 tbsp olive oil
90 g (3 oz) 1/2 cup feta cheese, crumbled
coriander (cilantro) or parsley, to garnish
sauce
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
150 ml (1/4 pint) 2/3 cup whisky or brandy
125 g (4 1/2 oz) smoked salmon
large pinch of cayenne pepper
2 tbsp chopped coriander (cilantro) or parsley
salt and pepper
method
1. Cook the spaghetti in a large saucepan of salted boiling water, adding 1 tablespoon of the olive oil, for 8 - 10 minutes or until tender. Drain the pasta in a colander. Return the pasta to the pan, sprinkle over the remaining oil, cover and shake the pan. Set aside and keep warm until required.
2. In separate small saucepans, heat the cream and the whisky or brandy to simmering point. Do not let them boil.
3. Combine the cream with the whisky or brandy.
4. Cut the smoked salmon into thin strips and add to the cream mixture. Season with a little black pepper and cayenne pepper to taste, and then stir in the chopped coriander (cilantro) or parsley.
5. Transfer the spaghetti to a warmed serving dish, pour on the sauce and toss thoroughly using two large forks. Scatter the crumbled cheese over the pasta and garnish with the coriander (cilantro) or parsley. Serve at once.
