Pastaalsalmone Recipes

Steps:

• Cut Salmon fillet in cubes.
• Let simmer in a pan with water and cook through.
• Once cooked , flake the salmon.
• Boil salted water and add Pasta once ready.
• In a pan or Pot add the Olive oil, garlic and cook until lightly brown.
• Add mushrooms and vodka to the pot and cook for 1 minute, stirring constantly.
• Add Tomato Sauce, Whipping Cream, Salmone, Parsley and Salt and pepper to taste.
• Cook for 15mins.
• Once Pasta is ready add to the sauce and Serve.

Steps:

• Cook pasta al dente.
• Clean leek and slice thinly.
• Sauté in margarine until wilted (3 mins).
• Drain salmon; remove skin and bones; divide in chunks.
• Add sauce and cheese to leek and heat 3 mins on low heat.
• Mix salmon through sauce and heat 2 mins at low heat.
• Add salt and chilli powder to taste.
• Chop parsley.
• Drain pasta and serve with sauce and parsley.

Steps:

• Make sure to have a pot of boiling salted water for pasta going before starting this dish. You will not cook the pasta all the way as you will finish it in the pan with the sauce.
• Drop the pasta into the boiling water to start the cooking process.
• Meanwhile, in a saute pan heat some oil over high heat and add the pancetta. Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium. Pancetta should look like crispy bacon. Add the onions and stir constantly making sure the onions do not burn. Once the onions are soft and cooked through, add the red sauce. Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate.
• Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce. Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate). Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve.

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
• While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.
• Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.

Steps:

• Fill in a pot with water for the pasta and salt it. Leave it to boil.
• Sauté the onion in the butter (in a pan) until it wilts, then add the salmon and cook a minute or so more, stirring, until it lightens in color.
• Sprinkle in the liquor (vodka will add a crisper note, and brandy a slightly sweeter one), stir until it is evaporated, and stir in the cream.
• Heat through, check seasoning, and it’s ready; sprinkle the parsley over it at the very end, just before you use it to sauce the pasta.
• Add the sauce to the pasta, garnish with some parsley leaves (if possible) and leave it for 5 minutes to thicken. Serve.

Steps:

• Cut Salmon fillet in cubes.
• Let simmer in a pan with water and cook through.
• Once cooked , flake the salmon.
• Boil salted water and add Pasta once ready.
• In a pan or Pot add the Olive oil, garlic and cook until lightly brown.
• Add mushrooms and vodka to the pot and cook for 1 minute, stirring constantly.
• Add Tomato Sauce, Whipping Cream, Salmone, Parsley and Salt and pepper to taste.
• Cook for 15mins.
• Once Pasta is ready add to the sauce and Serve.