I just love the Outback Pride pasta range, and the Lemon Myrtle Fettucine is a favourite to accompany seafood-ish sauces. Wattleseed Fettucine is gorgeous with creamy sauces of any description. The Saltbush and Native Pepper Fettucines go with anything, and the Bush Tomato Fettucine is the ideal base for a rich ragu.
This one is a recipe I created many years ago that I've given a native twist. If you use regular pasta instead, the same recipe would benefit from an extra 1/2 tsp of Lemon Myrtle Flakes to compensate.
1 250g packet Outback Pride Lemon Myrtle Fettucine
1 bunch spring onions, white part sliced finely
1 clove garlic, chopped finely
2 tsp extra virgin olive oil
100g smoked salmon, sliced
200ml low fat cream, or evaporated milk
1 tsp Outback Pride Seafood Sprinkle
2 tbsp tomato paste
Cracked black pepper, to taste
Shaved parmesan, to serve
Boil 3 litres of salted water. Add pasta.
Heat the oil over medium-high heat in a non-stick frying pan. Add the garlic and cook, stirring, for 1 minute. Add the spring onions and cook, stirring, until softened.
Pour in the cream or evaporated milk. Add tomato paste and seafood sprinkle, stir to combine. Reduce heat and simmer for a couple of minutes before adding the smoked salmon. Add pepper to taste.
Drain cooked fettucine and combine with sauce. Serve topped with shaved parmesan.