This is a very easy and quick pasta recipe. I really like it because it is one of those dishes that is fast to prepare and looks and tastes very good. I remember eating this at my friend Elena’s house during our high school years and whenever her mom made it, it would be a hit. I love the combination of garlic and salmon and the silkiness of the cream… I recommend making this with short pasta. I like it with bow-tie pasta – farfalle (which is “butterflies” in Italian), but you could use penne as well. Usually, Italians do not put cheese on pasta with fish, but there are a few exceptions to this rule of thumb and this is definitely one of them.
Ingredients for 4 persons:
300 gms salmon tail
1 clove garlic
2 tbsp extra virgin olive oil
1 pinch salt
½ tbsp parsley, finely chopped
3 tbsp white wine
150-200 ml of cooking cream/thick cream
Parmigiano Reggiano, thinly grated to serve
Pepper, ground, to serve
400 gms farfalle (bowtie pasta)
Wash the salmon tail, remove the bones and skin, and chop it small. Keep it aside.
Chop the garlic clove and put it in a non stick frying pan with the extra virgin olive oil and let it fry on a low fire for 1 minute.
Add the chopped salmon and let it cook for 2 minutes.
Add the white wine and burn the alcohol off by increasing the flame for a few seconds.
Put the fire off, add the chopped parsley and keep it aside.
Cook the farfalle following the steps on How to cook pasta “al dente” in the Techniques page of this site, but drain it 1 minute before it is cooked as it will finish cooking together with the sauce. Put the drained pasta in the frying pan with the salmon, add the cream and mix well while cooking it on a slow flame for 1 or 2 minutes.
Serve with thinly grated Parmigiano Reggiano and ground pepper on the top.