How to make smoked salmon pasta
A common question asked is whether you have to cook smoked salmon. The good news is that smoked salmon is already cooked, so for this recipe, all you have to do is remove the skin, flake with a fork and add it to your pasta.
The best frying pan for this recipe
This recipe calls for a large saucepan and deep frying pan. Given the recipe's components and steps, opting for a deep frying pan is essential to accommodate the volume of ingredients comfortably. Look for a pan that offers ample depth to allow for tossing the pasta with the creamy sauce and mixing in the flaked salmon seamlessly.
RELATED: 15 of the best-rated non-stick fry pans in Australia
Ingredients
2 x 375g packets fresh fettuccine
1/3 cup extra virgin olive oil
1/2 cup panko breadcrumbs
2 small red chillies, seeded, finely chopped
Sea-salt flakes and freshly ground black pepper, to season
1 eschalot, sliced
2 cloves garlic, crushed
150g snow peas, trimmed
2 bunches asparagus, trimmed, cut into 4cm lengths
300ml pure cream
2 x 150g hot-smoked peppercorn salmon, skin removed, flaked
2 tsp finely grated lemon rind
1 Tbsp lemon juice
60g baby rocket
Lemon wedges, to serve
Method
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Cook pasta in a large saucepan of boiling, salted water for 2 minutes or until al dente. Drain, reserving 1/3 cup cooking water.
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Meanwhile, heat 1/4 cup of the oil in a large, deep frying pan on medium-high heat. Add breadcrumbs and chilli. Cook, stirring constantly, for 2-3 minutes or until breadcrumbs are golden and crunchy. Season. Transfer pangrattato to a bowl.
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Heat remaining oil in same pan. Add eschalot. Cook, stirring, for 2 minutes or until softened. Add garlic, snow peas and asparagus. Cook, tossing occasionally, for 2-3 minutes or until almost tender. Add cream and bring to a simmer. Add pasta, salmon, reserved cooking water, lemon rind and juice. Toss over heat until pasta is well coated in sauce. Season.
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Serve salmon pasta topped with pangrattato and rocket, with lemon wedges on the side.
You might also like to make Fast Ed's pasta salad with prawns and garden greens