Tagliatelle with peas and salmon

Posted: October 2nd, 2012
by Scordo

This simple pasta dish utilizes homade or dry tagliatelle, including fresh or frozen peas and salmon fillet.

Serves/Yields: 4

linguine peas salmon

1/4 – 1/2 pound of tagliatelle (we used Pastificio Vicidomini)
1 cup of frozen peas (frozen peas are great and if you can find the organic variety even better)
3-4 pieces of garlic, finely minced
1/2 pound of salmon, cut into 1 inch strips
Extra virgin olive oil
1 bunch of Italian parsley
2-3 tablespoons of dry white wine
Kosher salt and freshly ground black pepper

In a large pan saute the garlic and parsley over a medium flame, add enough extra virgin olive oil to cover the entire bottom of the pan. Cook for 5 minutes and add the salmon and white wine. Cook until the salmon is about half way done and add the peas.
Add Kosher salt and freshly ground pepper, stir well, and turn off the flame (the residual heat will cook the peas and finish the fish). Drain the tagliatelle and save some of the pasta water.
Add the pasta to the pan containing the sauce/condiment and stir well, add extra virgin olive oil, some of the starchy pasta water if your sauce is not loose enough, and a bit more chopped parsley.