Penne with Smoked Salmon Cream Sauce
12 oz dried penne
4 oz thinly sliced smoked salmon
2 to 3 fresh thyme sprigs
2/3 cup heavy cream
2 tablespoons butter
salt and pepper to taste
1. Cook pasta.
2. Cut salmon into thin strips. Strip thyme leaves from sprigs.
3. Melt butter, one third of salmon and thyme leaves. Season with pepper. Heat gently 3 - 4 minutes. Correct seasoning.
4. Drain pasta and toss with cream sauce.
5. Portion into warm bowls and top with remaining salmon, serve immediately.