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

2013/12/16 by Varga László

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Ingredients:

  • 250 g fresh tagliatelle al nero di sepia – black squid ink tagliatelleaIMG_7675
  • 500 g salmon filletaIMG_7679
  • 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 aIMG_7696
  • 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 cubesaIMG_7684
  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 tasteaIMG_7693
  6. Simmer for 6-8 minutes over medium-low heat stirring gently from time to timeaIMG_7694
  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 wiltedaIMG_7706
  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.aIMG_7711
  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 panaIMG_7713
  14. Serve while warm.aIMG_7718

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