Black tagliatelle with smoked salmon

Ingredients
500 gr. black tagliatelle * or normal tagliatelle
300 gr. smoked salmon, cut into medium pieces

Sauce
1 flitz. of chopped green onion (white and tender green part)
4 teaspoons soup extra virgin olive oil
1/2 glass of tsipouro or raki or ouzo wine
1/2 glass of wine fresh milk
1/2 cup teaspoon coarsely chopped dill or fennel (without thick stalks)
plenty of salt, freshly ground pepper

Servings 4
Preparation 10΄
Cooking 20΄

Procedure
Boil the tagliatelle in plenty of salted water, according to the instructions on the package, so that they become al dente. Strain them, but taking care to keep aside 1 cup of their water (we will use it in the sauce).

Sauce: In the same pot (now dry), heat the olive oil and lightly sauté the spring onion, for 2-3 minutes, over medium heat. Quench with the tsipouro (or raki or ouzo), let it evaporate and add the milk. Cook for 1 minute, over medium heat.

Put the tagliatelle in the pot, mix well and add as much water as we need from the cooking, so that they remain juicy and do not stick. Season with salt (if needed).

Finally, add the dill or fennel as well as the salmon, mix lightly and serve immediately, sprinkling with freshly ground pepper.

*Advice The black tagliatelle are naturally colored with cuttlefish ink. They are impressive in appearance and have a soft sea note in the taste. We look for them in big supermarkets but also in many delicacies.