PREPARATION

Prepare the corn papardelle dough according the recipe from the link. Roll the dough into thin sheets and cut into papardelle (wide strips).

Heat the shrimp broth (I had one in the deepfreezer from the last recipe), add a knob of butter and then a little cream. Allow 2-3 minutes reduce to a sauce.

In meanwhile, cook the corn papardelle in boiling salted water. Spoon the papardelle ca.30 seconds after they come to the surface carefully from the cooking water. Add the pasta to the skillet with the sauce.

Add the spinach and pieces of smoked salmon and stir, garnish with chives and pepper and serve.