Ingredients: (Serves 4)  

350g/12oz thick ribbon-style pasta

100g/4oz frozen peas

4 tbsp white wine

175g/6oz smoked salmon, cut into strips

175g/6oz cooked peeled tiger prawns

300ml/ ½pt fresh cream

4 tbsp fresh chopped dill

Salt, pepper

Method:

1. Cook the pasta according to the instructions on pack.

2. Put the peas in a sieve and rinse with hot water until thawed.

3. Boil the wine in a pan until reduced by half, add the salmon, prawns and peas. Cook for 1-2 mins.

4. Add the cream and dill, cook for 2-3 mins, stir in the pasta, season to taste and serve.