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Creamy farfalle pasta with salmon and parsley garnish.

Farfalle with Salmon Recipe (Farfalle al Salmone)

Creamy pasta nights always feel better, and Farfalle with Salmon brings together soft pasta, salmon, and a smooth sauce that works well for an easy dinner.

Course: Main Course, Pasta
Cuisine: European, Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

  • 300 g salmon tail
  • 1 garlic clove
  • 2 tbsp extra virgin olive oil
  • 1 pinch salt
  • ½ tbsp parsley – finely chopped
  • 3 tbsp white wine
  • 150 –200 ml cooking cream or thick cream
  • Parmigiano Reggiano – finely grated, to serve
  • Ground pepper – to serve
  • 400 g farfalle (bow-tie pasta)

Instructions

  1. Wash the salmon tail, remove the skin and bones, chop it finely, and set aside.

  2. Chop the garlic clove and place it in a non-stick frying pan with a drizzle of extra virgin olive oil. Cook over a low heat for 1 minute.
  3. Add the chopped salmon and cook for 2 minutes, stirring gently.
  4. Pour in the white wine and briefly increase the heat to allow the alcohol to evaporate.
  5. Turn off the heat, add the chopped parsley, and set aside.

  6. Cook the farfalle pasta according to package directions until al dente, then drain it 1 minute before fully cooked, as it will finish cooking with the sauce.

  7. Add the pasta to the frying pan with the salmon, pour in the cream, and cook over a low heat for 1–2 minutes, mixing well until the sauce coats the pasta evenly.
  8. Serve topped with finely grated Parmigiano Reggiano and freshly ground pepper.