Pasta with salmon

Ingredients

• 350 gtagliatelle
• 150 gsmoked salmon
• 200 gcream
• 50 gbutter
• 1 clovegarlic
• 1 tablespoonparsley
• 1 sachetsaffron (optional)
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Fry the garlic

   Melt the butter in a small non-stick saucepan and gently fry the garlic for a couple of minutes.

2. 2

   Add cream and salmon

   Once the garlic is golden, remove it. Pour in the cream, add a pinch of salt and stir in the finely broken-up smoked salmon.

3. 3

   Season the sauce

   Add black pepper and the saffron, if using, then cook the sauce for a few minutes.

4. 4

   Cook the tagliatelle

   Boil the tagliatelle in plenty of salted water. Drain it while still al dente and toss it with the salmon cream sauce.

5. 5

   Finish with parsley

   Transfer the pasta to a serving dish and scatter over the chopped parsley.

What is pasta with salmon?

This Italian-style pasta dish brings together tagliatelle, smoked salmon and a simple cream sauce. Its short cooking time and familiar ingredients make it an easy option for a weeknight meal.

The broad ribbons of tagliatelle catch the sauce well, while smoked salmon supplies a savoury, distinctive flavour. A little saffron is optional, lending the sauce a golden tint and a subtle fragrance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 615 calories, 21g protein, 65g carbs, 30g fat.

The tagliatelle supplies most of the carbohydrates, while the cream and butter account for much of the fat. Smoked salmon contributes protein as well as some fat and salt. Pair a serving with salad or vegetables for a more balanced plate.

Choosing the ingredients

Tagliatelle: dried pasta is straightforward to cook, while fresh tagliatelle may need less time in the pan. Whichever you use, check the packet and drain it while it still has a slight bite.

Smoked salmon: break it into small pieces so it spreads through the sauce. Since it is already savoury, taste the finished sauce before adding more salt.

Building the sauce

Garlic butter: let the garlic infuse the melted butter over gentle heat for a couple of minutes. Remove it once golden, before it browns too much and turns bitter.

Cream and saffron: stir the salmon into the cream and cook for only a few minutes, as directed. Saffron is optional; add it with the pepper if you want its colour and aroma.

Getting the texture right

Al dente pasta: drain the tagliatelle as soon as it is tender but still offers a little resistance. It will be coated in the sauce after draining, so avoid cooking it until soft.

Coated ribbons: toss the drained pasta with the salmon sauce while both are warm. The cream should cling to the tagliatelle rather than sit separately at the bottom of the dish.

Timing and seasoning

Cook the sauce while the pasta water comes to the boil and the tagliatelle cooks, keeping an eye on both. The sauce itself needs only a few minutes once the cream and salmon are added.

Salt carefully: the smoked salmon can bring plenty of saltiness. Season the pasta water, then taste the sauce before adding extra salt.

What to serve alongside

A crisp green salad or lightly dressed leafy greens offer a fresh contrast to the creamy sauce. Steamed or simply cooked vegetables also work well alongside the pasta.

Serve the dish as soon as it is tossed, while the sauce is warm and the tagliatelle retains its texture.

Recipe notes & tips

• Break the smoked salmon into small pieces so it is evenly distributed through the sauce.
• Remove the garlic once it is golden to keep its flavour mellow.
• Taste the sauce before adding extra salt, as smoked salmon is already savoury.
• Check the tagliatelle early and drain it while al dente.
• Chop the parsley shortly before serving for a fresh finish.

Variations

• Add lemon: finish with a little lemon zest for a brighter flavour.
• Use fresh pasta: cook fresh tagliatelle according to its packet instructions and check it early.
• Skip the saffron: leave it out for a simpler cream sauce.
• Add peas: stir in cooked peas when tossing the pasta with the sauce.
• Use dill: replace the parsley with chopped dill for a different herbal note.

Common mistakes to avoid

• Burning the garlic: keep the heat gentle and remove it as soon as it turns golden.
• Over-salting the sauce: taste it after adding the smoked salmon before seasoning further.
• Overcooking the pasta: drain the tagliatelle as soon as it is al dente.
• Cooking the sauce too long: keep it to a few minutes after adding the cream and salmon.
• Leaving the pasta to stand: toss and serve it promptly so the sauce coats the ribbons while warm.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a saucepan, stirring often; add a small splash of water if the sauce has thickened. The pasta is best freshly made, as the cream sauce may separate slightly when reheated.

Frequently asked questions