Fry the onion and garlic to soften without browning. Add the Pernod and allow the alcohol to burn. Add the fish stock and reduce by half. Prepare a pot with salted water and boil the pasta. When the fish stock is reduced, add the cream, smoked salmon and crab meat. Cook for a further 2 minutes. Add the herbs and the boiled pasta. Toss, season and serve.
Serves 2Email this Recipe Back to Guest Chef 1