Tagliatelle al Nero di Sepia (Black Squid Ink) with Salmon and Cherry Tomatoes

Ingredients:

• 250 g fresh tagliatelle al nero di sepia – black squid ink tagliatelle
• 500 g salmon fillet
• 250 g yellow cherry tomatoes
• 4 garlic cloves
• 3 shallots
• 2 green onions
• 100 ml semi sweet wine (I used Two Oceans South African wine, very fruity and light)
• 150 ml goat yogurt
• dried chili flakes 
• salt and black pepper to taste
• a little olive oil for the frying

Preparation method:

1. Chop the onion and shallots
2. Dice the salmon fillet into 2 cm cubes
3. Cook the tagliatelle in boiling water for 4-5 minutes
4. Fry the chopped garlic and onion in hot olive oil
5. Add 100 ml wine and the salmon cubes, add salt and freshly grounded black pepper to taste
6. Simmer for 6-8 minutes over medium-low heat stirring gently from time to time
7. In a separate pan fry the chili flakes for half a minute then add the cherry tomatoes and fry them for 3-5 minutes until 1/3 wilted
8. Slice the green parts of the green onions
9. Simmer the green onions in a separate pan a bit of the sauce from the main pan for 1-2 minutes until a bit wilted
10. Drain the pasta but reserve its water
11. Add to the salmon pan the cherry tomatoes, the green onions, the drained pasta and the goat yogurt, stir very gently and simmer for about a minute.
12. Turn off the heat and let it rest for 2-3 minutes and the pasta to swell some sauce
13. Chop the parsley and add to the top of the pasta pan
14. Serve while warm.