Tag: pasta

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



  • 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 yoghurt
  • dried chilli 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 ground 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 chilli 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 yoghurt, 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

Salmon Tagliatelle – Italian Pasta Recipe


Ingredients (6 servings):

  • 500 g salmon filletaIMG_6304
  • 100 ml dry white wine
  • 200 ml cream
  • 300 g tagliatelle pasta
  • pepper and salt to taste
  • 1/2 tablespoon lemon juice
  • 3-4 tablespoons butter
  • Parmesan cheese
  • a few parsley leaves chopped

Preparation method:

  1. Remove the skins of the salmon fillets then cut them into 2 cm cubes.aIMG_6307
  2. In a large frying pan add the salmon cubes, pout over the wine and simmer over medium heat for 3-4 minutes, until the liquid has evaporated.
  3. Add the butter and continue to fry stirring lightly over low fire for about 5 minutes.
  4. Add the cream, chopped parsley and lemon juice, stir them over the fire for another minute.aIMG_6313
  5. Meanwhile, cook the tagliatelle according to its packet’s instructions.
  6. Stir the tagliatelle into the pan and grate some Parmesan cheese over.aIMG_6318
  7. Serve still hot with some extra Parmesan on top.aIMG_6324

Pasta with Smoked Fish and Cherry Tomatoes Recipe

Ingredients (2 servings):

  • 4 shallots
  • 4-5 cloves garlic
  • 2-3 tablespoons extra virgin olive oil
  • 5-6 smoked capelins (about 150 grams), you can use other species of  fishes – smoked
  • about 200 g cherry tomatoes
  • about 200 Italian pasta, I used some very nice looking – Gnocco Sardo
  • half of bunch parsley leaves
  • 100 ml semi-dry white wine
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons fermented sour creme
  • about 50 g hard cheese, I used Pecorino Romano

Preparation method:

  1. Put the pasta in a pot of salted boiling water and cook them the time specified on their packing.
  2. Chop the shallots and garlic.
  3. Cut the cherry tomatoes into halves.
  4. Chop the parsley leaves.
  5. Cut off the capelin fishes’ heads and tails. Cut them into 2 cm pieces.
  6. In a frying pan heat up the olive oil and fry for about 2 minutes the garlic and shallots, until fragrant.
  7. Add the fish pieces and fry them lightly for another 2 minutes.
  8. Add the wine, lemon juice and the fermented sour creme, simmer it down over medium heat until most of the liquid evaporates.
  9. Add to the pan the boiled but still firm pasta, the cherry tomatoes and the chopped parsley.
  10. Grate some cheese over and fry it, stirring lightly for a minute.
  11. Serve on large pasta plates with some extra grated cheese on top and some berry tomato clusters.