Tagliatelle al Nero di Sepia (Black Squid Ink) with Salmon and Cherry Tomatoes – Italian Recipe
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 yoghurt
- dried chilli flakes
- salt and black pepper to taste
- a little olive oil for the frying
Preparation method:
- Chop the onion and shallots
- Dice the salmon fillet into 2 cm cubes
- Cook the tagliatelle in boiling water for 4-5 minutes
- Fry the chopped garlic and onion in hot olive oil
- Add 100 ml wine and the salmon cubes, add salt and freshly ground black pepper to taste
- Simmer for 6-8 minutes over medium-low heat stirring gently from time to time
- In a separate pan, fry the chilli flakes for half a minute then add the cherry tomatoes and fry them for 3-5 minutes until 1/3 wilted
- Slice the green parts of the green onions
- 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
- Drain the pasta but reserve its water
- Add to the salmon pan the cherry tomatoes, the green onions, the drained pasta and the goat yoghurt, stir very gently and simmer for about a minute.
- Turn off the heat and let it rest for 2-3 minutes and the pasta to swell some sauce
- Chop the parsley and add to the top of the pasta pan
- Serve while warm.