Spaghetti with Smoked Salmon and Dill

This is a fast dish that is based on "Henssler's schnelle Nummer".

But not that fast, because I used a bit more ingredients that lengthens the timeframe.

The longest time was cooking the spaghetti. They were double the length and al bronzo. Ba having a rough surface, the sauce clings to them a lot better.

I cooked them in less water to gain a high starch content in the water. That was needed for a good sauce.

Onion and garlic sauteed in a little butter, pasta water added to start the sauce. After 3 min 150 ml double cream were next. Seasoned and more water added. The spaghetti cooked the last 2 minutes in the sauce. 

The smoked salmon just needed to be cut up in small chunks and the dill to be chopped. They were in for the last 2 minutes just to heat up. Some lemon juice as a last thought and the dish was ready to serve.

Ingredients:

150 g spaghetti al bronzo

Salt

1 tbsp butter

1 onion, 2 garlic cloves

150 ml double cream

Pepper, Piment d'Espelette

150 g smoked salmon

Dill bundle

1/2 lemon