It's been a while on the recipe front, so here is a super tasty, spicy, creamy pasta with salmon that is sure to impress.
SERVES 2
INGREDIENTS- 400g linguine
- 2 tbsp olive oil
- 2 Alaskan salmon fillets
- A good sprinkle of Aleppo pepper
- 400g cherry tomatoes
- 2 large white onions, thinly sliced
- 4 cloves minced garlic
- 2 tbsp chopped Calabrian Chilis, from a jar (I get mine from Eataly)
- 2 tbsp butter
- 250g double cream
- A bunch of fresh basil, roughly chopped
- A bunch of fresh parsley, chopped
METHOD
- Heat some olive oil in a large frying pan and fry the onions on a low heat for 10 minutes until translucent.
- Add tomatoes, season with salt, and cook for about 6-7 minutes until tomatoes have softened.
- Add the calabrian chilli paste, butter, and cream.
- Mix together and bring to a simmer, and cook for 2-3 minutes until sauce has thickened (you can press down on the tomatoes to soften them more).
- Keep on a low heat until the salmon and pasta are ready.
- Season your salmon with the Aleppo pepper and salt and drizzle with olive oil.
- Heat 1 tbsp olive oil in the pan on medium-high.
- Add the salmon salmon skin up, and cook for 4 minutes on each side.
- Remove from pan, and set aside.
- Meanwhile bring a pot of salted water to a boil.
- Add the linguine and cook al dente, according to package.
- Drain, toss in olive oil to prevent sticking, and set aside.
- Add he basil and Presley to the sauce and stir through the cooked linguine.
- Plate up the pasta, topped with the salmon and more fresh herbs and enjoy!
