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Tritare lo zenzero e affettare sottilmente il porro. Soffriggerli nel burro per qualche minuto.
Unire la panna e lo spumante e fare addensare.
Nel frattempo cuocere normalmente la pasta fresca e scolare al dente.
Togliere il condimento dal fuoco, unire il salmone sbriciolato e condirvi la pasta.

Salmon and Ginger Pasta

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1 porro
1 cm di zenzero
1 cucchiaio di burro
100g salmone affumicato
100ml panna da cucina
200g trucioli o altra pasta fresca corta
1/2 bicchiere spumante o vino bianco

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