recipes
Tagliatelle al fragola e nero d’avola al salmone
2012-10-22
Ingredients
- 1kg tagliatelle al fragola e nero d`avola (use Gluten-free)
- 400g fresh salmon
- 1 tsp chopped dill, chives, parsley and garlic
- 50g spring onion, chopped
- 25g butter
- 1 tbsp olive oil
- 500g fresh cream
- Fresh seasoning
- Splash of vodka and white wine
Method
Put the salmon, dill, chives, parsley, spring onions, garlic, olive oil and butter in a pan a sauté together gently for 3 or 4 minutes, or until the salmon is cooked. Add the vodka and white wine to the pan and continue to cook for 3 more minutes. Finally, add the cream and simmer gently for 10 minutes. Meanwhile, cook the pasta in a pan of salted boiling water for 8 to10 minutes, so that the pasta remains al dente. Toss the cooked pasta in the sauce and serve immediately.
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