Tagliatelle with Salmon, Toasted Almonds and Light Béchamel

Method

1. Make the light béchamel: melt butter in a small saucepan, add flour and stir until absorbed. Gradually add cold milk and stir continuously until smooth. Keep it looser than a classic béchamel.
2. Toast the almonds in a dry pan until fragrant and slightly browned. Let them cool, then chop finely – reserve some coarsely chopped for garnish.
3. Add the finely chopped almonds to the béchamel and stir. Set aside.
4. In another pan, heat a drizzle of olive oil and add a clove of garlic (crushed). Sauté gently until golden, then remove the garlic.
5. Add half of the smoked salmon (cut into pieces) to the pan and cook briefly over low heat until just cooked. Do not overcook.
6. Add the cooked salmon to the béchamel with almonds and mix.
7. Cook the tagliatelle in boiling salted water until al dente.
8. When the pasta is about 2 minutes from done, drain it and transfer to the béchamel sauce. Toss well.
9. Plate the pasta. Top with raw salmon slices (the remaining smoked or fresh salmon), a sprinkle of crunchy almond pieces, and freshly chopped chives. Optionally add a squeeze of lemon and black pepper to taste.