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.
Jill Colonna says
Beautifully light and simple dish. I adore salmon! I annoy my Corsican mother-in-law with this, but I also love sprinkling with cheese on top, even with salmon 😉
Hester Casey - Alchemy says
How lovely and delicate this dish is. It is simply beautiful, and ready in just a few minutes.
I’m inclined to ignore the rule about not putting cheese on fish pasta – I read somewhere that it may have its roots in religious practice rather than being a culinary sin.
Sandra's Easy Cooking says
I love this recipe, so warm and delicious looking! Great photos!!
I am getting really hungry right now, and it is almost midnight!:))
Beth Michelle says
Manu, another great recipe! I love this, it sounds so good and uses ingredients I usually have in the house which means perfect go to weeknight meal!!
don’t you like how bowtie pasta looks like.. super cute little things 🙂 I agree, this looks like such a super simple and flavorful pasta dish. I will give this a try.
PS: Had fun in Napa, will share some pics in my next post.
Lovely! farfalle pasta pics make me hungry;))
Eugene @ Food and Scent says
This reminds me of this quaint little cafe on Commonwealth Lane and Albion Way in Surry Hills by this lovely Russian lady. For two years, I go there almost everyday for lunch and it’s simple, non-fussy and full of motherly lovely comfort food. I miss those days.
Another gorgeous dish. I love how delicate the sauce looks! Happy Sunday Manu!
Christine @christinespantry says
Another great recipe. This will be good for a weeknight meal. Thanks for sharing.
Nuts about food says
This dish really brings me back to Milan in the ’80’s…la Milano da bere…perhaps that is why it is not a recipe you come across so much these days, because it was so popular then. When I looked at your mouthwatering pictures I remembered just how good these were and told myself off for not making them more often.
Suman Singh says
First time here..love your recipe and those beautiful photographs..glad to follow you!
This was fantastic! I live in Naples, Italy right now and my children are ALWAYS screaming for new pasta dishes. This was incredibly EASY and delicious!