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Rich and velvety, this simple dish is easy to throw together, yet with the avocado and smoked salmon it retains a degree of luxury. It should be served immediately as the avocado will quickly brown.

SERVES 6

600g (1lb 5oz) dried tagliatelle

25g (1oz) butter

50ml (2fl oz) olive oil

2 cloves of garlic, peeled and crushed or finely grated

3 tbsp chopped herbs, such as chives, tarragon or basil

300g (11oz) smoked salmon, cut into 1cm (½in) pieces

Salt and ground black pepper

1 tbsp cream cheese

2 ripe avocados, peeled, stones removed and flesh diced

Juice of ½ lemon

1 Cook the tagliatelle following the instructions on the packet.

2 While the pasta is cooking, place a saucepan on a medium heat and add the butter and olive oil. When the butter has melted, add the garlic and cook for 2 minutes, then add the herbs and smoked salmon, season with salt and pepper and cook for a further minute.

3 Remove from the heat and stir in the cream cheese, followed by the diced avocado. Drain the pasta and toss with the smoked salmon mixture, squeeze over the lemon juice, taste for seasoning and serve immediately.