Speyside Spaghetti
This dish must be the fastest meal to cook this side of the Spey – and the easiest. I made Speyside Spaghetti when I was cycling the 84 miles (135km), Speyside Way which runs from Aviemore to Buckie. I stopped off at a deli and filled my panniers with some local ingredients; double cream, smoked salmon, whisky and dill (the Marshalls Pasta is always carried in case of emergencies!) and cooked this spaghetti dish on my camping stove by the banks of the River Spey. The whisky is a nice subtle touch, as it cuts through the cream and rich salmon and adds an edge to the sauce. Serves 4: Preparation and cooking time: 12 minutes. Freezing not recommended
Ingredients
250g (8oz) Marshalls Spaghetti
200ml (6 fl oz)) crème fraiche or double cream
200g (6oz) smoked salmon pieces
2 teaspoons Speyside malt (or any malt or blend )
few sprigs of dill to sprinkle
Method
1. Cook spaghetti according to the pack instructions.
2. Drain and quickly add the tub of crème fraiche, smoked salmon pieces and whisky to the hot spaghetti.
3. Stir quickly to coat the pasta, then serve with a few sprigs of dill.
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