Salmon Pasta: The Easy & Creamy Tagliatelle Recipe
I love pasta—don’t you? There’s something comforting about a good pasta dish, especially when it’s made with fresh, high-quality ingredients. Today, I’m sharing my recipe for creamy salmon tagliatelle: a classic with a twist, simple to make and absolutely delicious.
Ingrédients
- 500 g of fresh salmon cut into 2 cm cubes.
- 350 g of fresh tagliatelle or dry.
- 2 shallots about 100g, finely chopped.
- 30 g of fresh chives finely snipped.
- 100 ml of dry white wine.
- 200 ml of 15% fat table cream.
- 150 ml of fish stock or vegetable broth.
- 50 ml of crushed tomatoes.
- 30 ml of extra virgin olive oil.
- Salt to taste.
- Freshly ground black pepper to taste.
Instructions
- Prepare the ingredients: Cut the salmon into cubes, finely chop the shallots, and snip the chives.
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve some pasta water.
- Sauté the shallots in olive oil over medium heat until translucent.
- Deglaze with white wine and let it reduce by half.
- Add the fish stock and crushed tomatoes, and reduce again.
- Add the salmon cubes and cook briefly over high heat (still slightly pink in the center).
- Pour in the cream, simmer gently until the sauce thickens. Season with salt and pepper.
- Add the pasta, toss gently to coat. Adjust consistency with pasta water if needed.
- Serve hot, garnished with fresh chives and a drizzle of olive oil, if desired.
Vidéo
Notes
Ingredient Substitutions
- Salmon: Try trout, tuna, or even shrimp.
- Tagliatelle: Fettuccine, linguine, or spaghetti also work great.
- Table cream: Swap for crème fraîche, heavy cream, or soy cream (for a vegan option).
- White wine: Replace with vegetable broth or water + a dash of lemon juice.
- Fish stock: Vegetable broth is a good alternative.
Tips & Tricks
- For an extra-silky sauce, stir in a knob of butter at the end.
- If using dry pasta, follow the package for cooking time.
- Add veggies like peas, asparagus, or mushrooms to the sauce.
- For freshness, finish with a few drops of lemon juice.
FAQ
Can I make this dish ahead of time?Yes! Prepare the sauce in advance and reheat when ready. Cook the pasta fresh before serving for best texture. How do I store leftovers?
Store in an airtight container in the fridge for 2–3 days. Can I freeze it?
Freezing isn’t recommended—the cream may separate and the pasta could turn mushy. What wine pairs best?
A dry, fruity white like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay goes wonderfully with this dish.