Bursting with Omega 3 and 6 Salmon is a great way to fuel the brain. Heres a quick and easy which the whole family will love, with a crispy garlic crumb topping that can be sprinkled over for those who fancy it.

Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

You will need:

For the garlic crumbs:

• 120g piece of wholemeal bread, slightly stale is best
• 2-3 tbsp olive oil
• a pinch of dried chilli flakes (optional)
• 2 cloves garlic, crushed
• Salt & freshly ground black pepper

For the pasta:

• 375g dried tagliatelle
• 240g Tenderstem, cut into 3-4cm lengths
• 200g smoked salmon
• 300ml crème fraiche, either full or half fat
• a small bunch of chives, snipped
• A little salt & freshly ground black pepper

What to do:

For the garlic crumbs

• cut the crusts off the bread and discard. Roughly tear into chunks and pulse for a few seconds in a food processor until you have rough breadcrumbs, with some small and some larger pieces.

For the pasta

• Heat a frying pan over a medium heat and add 2 tablespoons of oil.
• Tip in the crumbs and add the chilli if using. Fry for 2-3 minutes until crisp and golden, stirring frequently, adding a little more oil if they are looking too dry.
• Add the crushed garlic, season with salt and freshly ground black pepper and stir well to mix. Fry for a further minute then tip into a bowl and set aside.
• Bring a large pan of lightly salted water up to a rolling boil.
• Add the tagliatelle and cook according to the packet instructions, about 12 minutes. 3 minutes before its due to be cooked, drop in the Tenderstem.
• Drain well and tip back into the pan.
• Stir through the smoked salmon, crème fraiche and chives until evenly mixed, warming over a low heat as you do so.
• Season to taste with salt and pepper and serve in warmed bowls.

 Pass the garlic crumbs around separately for people to add themselves.

 Recipe from tenderstem.co.uk

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