Butter, for frying
2 garlic cloves, crushed
200ml pot half-fat crème fraîche
Zest of 1 large lemon
25g fresh Parmesan, grated
75g sliced smoked salmon, cut into strips
Few wild rocket leaves, to serve (optional)
1. Cook the linguine according to packet instructions.
2. Meanwhile, melt a little butter in a pan and cook the garlic until softened. Add the crème fraîche, lemon zest and Parmesan. Cook for 1 minute and remove from the heat.
3. Drain the pasta and toss with the sauce and smoked salmon. Divide between 2 bowls and garnish with the rocket to serve, if you like.