- In a deep frying pan, sweat the shallots for a few minutes in olive oil until soft and translucent (without browning).
- While the onions are cooking boil the kettle and fill a large pan with boiling water and add a teaspoon of salt.
- Bring to the boil, add your pasta and cook according to the pack instructions keeping a rolling boil on your water.
- Once the shallots are soft, add the red pepper to the frying pan along with the sundried tomato paste, chilli and garlic and cook for one minute.
- Add the wine and simmer until it has almost gone
- Stir in the crème fraiche and warm through.
- Stir in the smoked salmon, chopped dill and lemon zest.
- Season with salt and pepper, add ½ the lemon juice and taste and add the rest of the lemon juice if you prefer.
- Keep warm until the pasta is ready.
- Add a generous serving spoon of pasta water and stir through.
- Drain the pasta, add to the sauce and mix well.
- To finish, drizzle with olive oil and sprinkle with grated parmesan cheese and chopped flat leaf parsley.
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