CREAMY CALABRIAN CHILLI PASTA WITH SALMON

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!