Tagliatelle al Salmone

Name: Tagliatelle al Salmone
Prep time: 10 min
Cook time: 12 min
Yield: 2 to 3 servings
Cuisine: Italian Menu
Ingredients: Salmon Fillets — 300g; Onion — 1; Butter — 25g; Vegetable Oil — 1 tbsp; Double Cream — 250ml; Salt — To taste; White Pepper — To taste; Tagliatelle — 250g; Fresh Parsley — 5g

A cherished staple of Italian coastal dining, long ribbons of tender tagliatelle are tossed with delicate flakes of poached and smoked salmon. Silky ribbon pasta is beautifully enveloped in a rich, double-cream sauce infused with white wine, sweet cherry tomatoes, and fresh herbs, ensuring every bite offers a sublime balance of velvety texture, savoury depth, and bright, elegant flavour.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 12 minutes

Servings: 2 to 3

Notes:

Smoked salmon can be used in place of fresh salmon fillets for a richer flavour profile.

Penne or fettuccine pasta can be substituted for tagliatelle if preferred.

A splash of dry white wine can be added after sautéing the salmon before adding the double cream.

Sauté the Onions
Drizzle vegetable oil into a large pan over medium heat. Add the diced onion and butter, cooking for 2 to 3 minutes until softened and translucent.

Cook the Salmon
Add the diced salmon fillet pieces to the pan. Season with salt and white pepper, then sauté gently for about 5 minutes until cooked through.

Simmer the Cream Sauce
Pour the double cream into the pan and bring to a boil. Reduce the heat and allow the sauce to simmer for 3 minutes until slightly thickened.

Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle nests and cook for 3 minutes until al dente.

Combine and Serve
Drain the tagliatelle and add directly into the pan with the cream and salmon sauce. Toss thoroughly over low heat to coat the pasta, garnish with finely chopped fresh parsley, and serve immediately.