This recipe, FUSILLI WITH SALMON AND CREAM, is a classic Italian seafood pasta dish from the 1980s. A beloved and always appreciated dish based on pasta, in this case fusilli, but you can also use penne or farfalle, tossed and flavored with smoked salmon and cream. Naturally, like any traditional recipe, there are many versions, some add vodka or white wine to flavor the salmon, some use fresh salmon, and some don’t include cream. The recipe I am sharing today is the one used at my house, made by my mother. I’ve decided to stick to that, easy and quick but delicious.
Here are some other pasta recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 629.47 (Kcal)
- Carbohydrates 58.82 (g) of which sugars 4.03 (g)
- Proteins 31.37 (g)
- Fat 30.92 (g) of which saturated 5.32 (g)of which unsaturated 3.02 (g)
- Fibers 6.61 (g)
- Sodium 1,532.33 (mg)
Indicative values for a portion of 221 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for fusilli with salmon and cream
- 12 oz Whole Wheat Fusilli
- 9 oz Smoked Salmon
- 0.5 cup Lactose-free plant-based cream (for cooking)
- 8 tbsps Extra Virgin Olive Oil
- 1/3 Onion
- bunches Chopped Parsley
- to taste Salt
- to taste Black Pepper (ground)
- 4 tbsps Parmigiano Reggiano PDO (grated)
Tools
- Pan
- Pot
Sauté the onion with a pat of butter in a large pan, and add 3 or 4 tablespoons of oil, stir well. Set aside.
Finely chop the fresh parsley with a large knife. Slice the smoked salmon into strips, not tiny pieces, if you don’t want your salmon to turn into mush when cooked. Meanwhile, bring water to a boil for the pasta with coarse salt.
Return the pan with the sauté, heat it for a moment, add the smoked salmon and half of the parsley, stir and cook over low heat for 1 minute, just to sear. At this point, add the pasta, once it’s ready, drain it and pour it into the sauce you kept warm over very low heat. Stir and mix well, toss for almost 1 minute, add the remaining parsley, and let it cook for another half a minute.
At this point, add the cream to which you have previously added the grated cheese. If you don’t like cream or are allergic to dairy, you can use the pasta cooking water in the same amount, stir well for about 1 minute. There you have it, the fusilli with salmon are ready and creamy, finish with a sprinkle of black pepper and some strips of salmon set aside.
