members recipes

This recipe is the first pasta sauce I have ever cooked. In Italy in the late eighties the use of salmon for a pasta dish was considered a little bit “exotic” and “adventurous”, I loved it. I have improved the recipe over the years and substitute canned with fresh salmon. The flavour improves significantly.

Ingredients
This recipe is the first pasta sauce I have ever cooked• In Italy in the late eighties the use of salmon for a pasta dish was considered a little bit “exotic” and “adventurous”, I loved it• I have improved the recipe over the years and substitute canned with fresh salmon• The flavour improves significantly• Recipe with step by step pictures


SERVES 4, PREP 5 MINS, COOK 25 MINUTES

Ingredients

Extra virgin olive oil
Half onion, peeled and finely chopped
250 g fresh salmon
2 tbsp vodka
5 - 6 cherry tomatoes, chopped
80g smoked salmon, roughly chopped
4 tbsp single cream
Salt and freshly ground black pepper
320 g pasta shells (or any other pasta shape that you like)
1 tbsp flat-leaf parsley, chopped
Method

Method
Heat the oil in a large pan and add the onion, cover with a lid and fry for 1 minute.

Add the salmon and fry for 10 minutes (5 minutes on each side), remove the skin. Flake the flesh with a fork being careful of removing all bones.

Add the vodka and cook until it has evaporated (medium-high heat).

Lower the heat, add the smoked salmon, cherry tomatoes and cream, stir and cook for 2 minutes.

Cook the pasta in boiling salted water according to the packet instructions. Drain the pasta thoroughly, add it to the salmon sauce and toss well.

Sprinkle with parsley, sliced cherry tomatoes and serve immediately. Source: ritacooksitalian.com