Groene tagliatelle met zalm-roomsaus

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(2 personen)

200 gr groene tagliatelle
1 eetlepel olie
zout
1 dl witte wijn of Noilly Prat
2 dl visbouillon (tablet)
1 groot blik rode of roze zalm (440 gr), uitgelekt
150 gr mascarpone
2 eetlepels fijngeknipte bieslook

Laat de wijn met de visbouillon op hoog vuur tot 2/3 inkoken.
Kook intussen de tagliatelle in ruim water met de olie en zout al dente
(beetgaar).
Verwijder de graten en de velletjes van de zalm en verdeel de vis in
stukjes.
Roer de mascarpone door het ingekookte vocht, voeg de zalm aan de saus toe en
laat alles goed warm worden.
Bestrooi het gerecht met de bieslook.
Lekker met kleine blokjes (gestoomde) courgette.

In plaats van zalm uit blik kunt u ook gerookte zalm(snippers) nemen.