Ingredients
- 320g penne (or rigatoni or farfalle)
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 250g smoked salmon, torn into bite-sized pieces
- 70ml dry white wine (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- A small handful of fresh dill, finely chopped
Optional, for serving:
- Extra-virgin olive oil
- Finely grated lemon zest
Instructions
- Bring a large pot of generously salted water to a boil.
- Meanwhile, finely chop the shallot and dill, and tear the smoked salmon into bite-sized pieces rather than cutting it too finely.
- Heat the olive oil in a large frying pan over medium heat. Add the shallot and cook for 3–4 minutes until softened and translucent.
- If using, pour in the white wine and simmer for 1–2 minutes until most of the alcohol has evaporated.
- Add the smoked salmon and cook gently for 1–2 minutes, just until warmed through. Season lightly with black pepper, adding salt only if needed, as smoked salmon is naturally quite salty. Stir in half of the chopped dill.
- Cook the pasta until al dente according to the package instructions. Before draining, reserve about 250ml of the pasta cooking water.
- Transfer the drained pasta directly to the pan with the salmon. Toss everything together over medium heat, adding the reserved pasta water a little at a time until it forms a light, silky sauce that coats the pasta. Avoid cooking the salmon for too long, as it should remain soft and tender.
- Taste and adjust the seasoning if necessary.
- Serve immediately, garnished with the remaining dill, a generous grinding of black pepper, and, if desired, a little lemon zest and a drizzle of extra-virgin olive oil.
Chef’s Tip: The key to a great Pasta al Salmone is gentle cooking. Smoked salmon only needs to be warmed through—overcooking will make it dry and diminish its delicate flavour. The starch from the reserved pasta water creates a naturally glossy sauce without the need for cream, letting the salmon remain the star of the dish.
Italy with Amore 