Pasta with smoked Coho salmon and dried cranberries

Serves : 4

Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients

• 1 log of smoked Coho salmon with dried cranberries and cream cheese filling (thawed)
• 500 g pasta (fusilli or penne)
• 60 ml (4 tbsp.) olive oil
• 1 leek, thinly sliced
• 1 clove garlic, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 250 ml (1 cup) vegetable or chicken stock
• Salt and pepper to taste

Preparation

1. Cook pasta in a large pot of boiling salted water until al dente. Drain, reserving a little of the cooking water.
2. Heat the olive oil in a frying pan over medium heat. Add the chopped leek and chopped garlic, and sauté until tender and lightly browned.
3. Add the sun-dried tomatoes and the Coho salmon log smoked with stock to the pan. Simmer gently for a few minutes until the sauce reduces slightly and thickens. Season with salt and pepper.
4. Add the cooked pasta to the pan and toss to coat well with the sauce. If necessary, add a little pasta cooking water to adjust the consistency.