members recipes

Ingredients
-chicken stock (for pasta)
-pasta (as much as you see fit)
-smoked salmon slices (+/- 300 g)
-freshly ground black pepper
-sea salt
-cream (150-250 ml)
-white wine (200ml)
-fresh parsley

Method
Heat the chicken stock in a cooking pan and hen boiling, add the pasta with a teaspoon of olive oil and turn down the heat. Let the pasta get done, and in the meantime, cut your salmon slices into small bits.
Pour the wine and the cram into a large frying pan (or wok) and slowly heat, then add the salmon bits. When done, drain the pasta and pour it into the large frying pan and add salt and pepper. Let The cream and the white wine work their way into the pasta slowly on a low-medium heat and keep stirring slowly until you\'ve reached a creamy texture.

Serve with parsley, some vegetables on the side and and a good white wine.