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This recipe focuses on retaining the wonderful smoky salmon taste spread thought the penne in the cream sauce. 

Serves 4-6 

Ingredients

500 g of San Remo Gluten-free penne

200 g of smoked fresh salmon slices or ends

300 ml of cream

Pinch of ground nutmeg

Salt and freshly ground black pepper

2 tbsp chopped fresh chives or parsley, to garnish

Preparation:

Cut the salmon into thin strips about 5 cm (2 inch) long. Place in a bowl with the cream and the nutmeg. Stir and then cover, and let it stand for at least 2 hours in a cool place. 

Bring a large pan of salted water to a boil for the pasta. While the water is heating, gently warm the cream and salmon mixture in a small saucepan without boiling it. 

When the water is boiling drop in the pasta all at once and cook as per the packet instructions. Drain when it is just “al dente”, 8-10 minutes. 

Pour the sauce over the pasta and mix well. Season and garnish with the chives or parsley and fresh ground black pepper if desired.

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