1 packet traditional fresh fettuccine
150g huon smoked salmon, torn into pieces
6 zucchini flowers, chopped finely
2 lemon, zested & juiced
1 ½ cups of cream
¼ cup mint leaves
salt and pepper
Cook pasta as per packet directions. In a large pan, heat butter on medium heat until butter starts to melt. Add lemon zest and zucchini flowers, cook for a couple minutes and stir occasionally.
Pour whisky into pan and cook for a further 2 minutes. Reduce heat and add cream to the pan. Bring sauce to a simmer and add salmon. Turn off the heat and place a lid on top of the pan.
Strain pasta and add to the pan. Stir in mint and add some lemon juice to taste. Serve with extra cracked pepper.