Name: Creamy Tagliatelle with Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: 100 g salmon; 0.25 pcs shallot; 0.5 clove garlic; 0.25 tablespoon olive oil; 62.5 ml whipping cream; 15 g parmesan; 20 g baby spinach; 0.25 pcs lemon; salt; black pepper; dill; 80 g tagliatelle; 0.375 l water; 0.25 teaspoon salt

Ingredients

4portions

Salmon Sauce

400 gsalmon

1 pcshallot

2 clovesgarlic

1 tablespoonolive oil

250 mlwhipping cream

60 gparmesan

80 gbaby spinach

1 pclemon

salt(to taste)

black pepper(to taste)

dill(for decoration)

Tagliatelle

320 gtagliatelle

1,5 lwater(for boiling)

1 teaspoonsalt

Step by step process

Sauce

1
Finely chop the shallot, mince the garlic, wash the lemon, and cut the salmon into large cubes.
2
Heat the olive oil in a large frying pan, soften the shallot, and briefly cook the garlic until fragrant.
3
Add the salmon, lightly sear it on all sides, drizzle with lemon juice, and season with salt and pepper.
4
Pour in the cream, stir in the finely grated Parmesan, simmer briefly, and finally add the baby spinach so it wilts.
TIP:
Add the cream over low heat and stir in the cheese gradually into a hot sauce that is not at a rapid boil. It will melt more evenly, and the sauce will stay smooth without lumps or curdling.

Tagliatelle

5
Bring a large pot of water to a boil, salt it, and cook the tagliatelle until al dente according to the package instructions.
6
Before draining, reserve a mug of the cooking water, then drain the pasta and keep it warm.
TIP:
Pasta water contains starch, which helps smooth the sauce and bind it better to the pasta. Add it to the finished sauce one spoonful at a time when you need to thin it slightly while keeping a creamy consistency.

Serving

7
Add the tagliatelle to the pan with the sauce, gently toss everything together, and loosen with the reserved cooking water if needed.
8
Taste and adjust with more salt or pepper if needed, divide among plates, and top with fresh dill.