Tagliatelle with Smoked Salmon, Dill & Capers in a Garlic Cream Sauce

I prefer pastas in an oil based sauce because it's healthier. But sometimes, one can indulge. This pasta has a cream based sauce, but it's light. Instead of using full cream, I used light sour cream and some of the pasta water to make sure it's moist. Despite the substitutions, it's just as delicious! It is very easy to make too. Perfect for a quick, home cooked weekend lunch!

TAGLIATELLE WITH SMOKED SALMON, DILL & CAPERS IN A GARLIC CREAM SAUCE
Serves 4

Ingredients:
250 grams egg based tagliatelle

1/2 head of garlic, minced
Dill; mince the stems and rough chop the leaves
200 ml light sour cream
1 chicken bouillon
3 teaspoons capers
1 teaspoon nutmeg
Dash of chili flakes
White pepper to taste
100 grams smoked salmon
Lemon zest, for topping

1 tablespoon lumpfish roe to put on top of each dish

Procedure:
1. Heat a pot of water until it boils. Drop the noodles and stir until cooked al dente. Make sure you reserve some of the pasta water to add to the sauce.

2. While the water is boiling, start cooking the sauce. Saute the garlic in some oil until slightly brown, and add the minced dill stems.

Add the light sour cream and mix well.

3.  Add the nutmeg, chili flakes, white pepper and bouillon and mix well.  Once the noodles are cooked, add them to the sauce. Make sure you reserve some of the pasta water to add to the sauce if it seems dry.

4. Mix the dill leaves and capers into the sauce, but set aside some dill to decorate each dish. Put some of the noodles in a pasta bowl, then put some smoked salmon, dill leaves, lemon rind and lumpfish roe on top. Bon appetite!