Ingredients
4 oz. pasta farfalle
8 oz. smoked salmon
1 oz butter
2 medium shallots
1-2 cloves garlic
4 oz chestnut mushrooms
1 level tablespoon flour
half teaspoon mild curry powder
5 fl.oz (150 ml)milk
two tablespoons sherry
2 level tablespoons creme fraiche
2 oz parmegiano
seasoning
Preparation
Cook pasta bows according to instructions and drain meanwhile melt butter, cook shallots and garlic gently without colouring, mushrooms add flour and curry powder, then sherry milk and creme fraiche, when sauce is smooth, add pasta, and serve with parmegiano
