Tagliatelle with salmon — the simple and perfect recipe. A first course I often prepare at home is Tagliatelle with salmon. A simple recipe, but a guaranteed success and when I bring it to the table it’s immediately a celebration. This is the first course that never misses at my home, for example at the big New Year’s Eve dinner. Few and simple ingredients for a first course that everyone always likes, also suitable for a special occasion. The heavy cream makes them creamy and exquisite, but if you prefer you can replace it with cooking cream or with cream cheese, they will always be special. And don’t miss the recipe for Tagliatelle with salmon and zucchini. I used dried egg tagliatelle, but fresh tagliatelle work well too; you can use non-egg pasta, both long and short. So let’s run to the kitchen and prepare together some delicious Tagliatelle with smoked salmon
AND DON’T MISS THESE RECIPES TOO:
Baked salmon with pistachios
Lasagna with shrimp and salmon
Savory salmon croissants
Pasta with salmon and zucchini
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 6 Minutes
- Cooking time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 395.19 (Kcal)
- Carbohydrates 46.00 (g) of which sugars 2.55 (g)
- Proteins 16.41 (g)
- Fat 16.59 (g) of which saturated 0.71 (g)of which unsaturated 0.98 (g)
- Fibers 2.08 (g)
- Sodium 1,350.33 (mg)
Indicative values for a portion of 200 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 TAGLIATELLE WITH SALMON
- 9 oz egg tagliatelle
- 5 oz smoked salmon
- 1/2 cup heavy cream
- 4 tbsp cognac
- 1 shallot
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste salt
HOW TO PREPARE TAGLIATELLE WITH SALMON AND CREAM
In a large skillet put 3 tablespoons of extra virgin olive oil and the shallot thinly sliced. Cut the smoked salmon into thin strips and add it to the pan. Let it sauté over low heat, shaking the pan often, for 2-3 minutes.
Pour the cognac into the pan and let it evaporate over medium heat. Turn off the heat and add the heavy cream. Cook the tagliatelle in plenty of salted water, drain them al dente keeping a few tablespoons of the cooking water.
Toss the tagliatelle directly into the pan with the salmon sauce and mix well over low heat. If needed, add 3-4 tablespoons of the reserved cooking water. Sprinkle with chopped parsley and serve the salmon pasta.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can replace the cognac with white wine or sparkling wine, and if you prefer you can sauté the salmon in the pan with butter instead of extra virgin olive oil.
If you prefer you can substitute the heavy cream with cooking cream or with 4 oz of spreadable fresh cheese like Philadelphia.
If you prefer to use fresh salmon you’ll need about 9 oz, cut it into small pieces and let it cook in the same way as the smoked salmon. The tagliatelle will have a more delicate but equally special flavor.
Also read the recipe for my Tagliatelle with walnut cream
