Today I suggest a light first course, very tasty, quick and above all easy. We’ll talk about short pasta (caserecce is the type of short pasta I used, but you can use whichever you prefer) dressed with fresh salmon and zucchini.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 12 oz fresh salmon
- 2 zucchini
- 9 oz short pasta (also gluten-free)
- to taste chives (or leek)
- to taste fine salt
- to taste extra-virgin olive oil
- 2 tbsp dry white wine
- to taste chopped parsley
Steps
Clean the salmon, removing the outer skin and any bones using your fingers or tweezers; then cut it into cubes.
Bring a pot of water to a boil for the pasta.
Meanwhile, slice the leek (or roughly chop about ten strands of chives) and cut the zucchini into thin rounds.
In a large skillet, sauté the leek (or chives) over low heat in 2 tablespoons of extra-virgin olive oil.
As soon as the leek becomes translucent, add the zucchini, stir, cover and let cook for about 10 minutes over low heat.
After that time, add the salmon, raise the heat and brown the fish thoroughly.
Deglaze with a good dry white wine and, once the alcohol has evaporated, adjust the salt, lower the heat, add a few tablespoons of the pasta cooking water, cover and let cook only while you drain the pasta, which you will then toss into the sauce to finish.
Serve immediately, sprinkling with chopped parsley and, if desired, a pinch of chili pepper.
Enjoy your meal
