Smoked Salmon and Capers in a Champagne Sauce for Pasta

Ingredients

• 20 ml olive oil
• 2 cloves garlic, crushed
• 125 ml champagne
• 250 ml heavy cream
• 200 g smoked salmon, cut into thin slices
• 2 tablespoons small capers, rinsed and patted dry
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill

Directions

1. 1

   Heat the oil in a large frying pan and cook the garlic over a medium heat for 30 seconds.

2. 2

   Pour in the champagne and cook for 2-3 minutes, or until reduced slightly.

3. 3

   Add the cream and cook for 3-4 minutes, or until reduced and thickened.

4. 4

   Add the remaining ingredients and pour over the pasta of your choice.

5. 5

   Toss through gently and season to taste with salt and freshly ground black pepper.