Contrary to what the name suggests, the creaminess from this dish doesn’t come from the cream, but from the thickening (“manticatura”) of fish oils, starch, and liquids. Sure there’s cream, but not a lot is needed. Perfect for a guilt-free, Saturday lunch, with side salads and scotch eggs.
Makes 3
Time: 🕰🕰
Effort: 💪
Ingredients:
240g pasta (80g per person)
3 large garlic cloves
Several slices of frozen smoked salmon (there’s no need to use the fresh, expensive kind for cooking!)
Splash of white wine
50ml cooking cream
200ml milk
Salt
10g unsalted butter
Olive oil
Coriander or parsley
Lemon juice
Method:
1. Defrost smoked salmon in room temperature
2. Finely mince garlic cloves
3. Bring pot of salted water to the boil
4. Put pasta into the water – linguine is a classic choice
5. In a large pan, heat oil and garlic until garlic starts to bubble
6. Reduce heat to lowest to cook for further 2 minutes, until garlic softens and looses its spiciness
7. Add a splash of pinot grigio for a fundamental acidity to the dish
8. Add cream and salmon and bring to a light simmer
9. Add 3 ladles of pasta cooking water and continue to simmer
10. Once pasta is almost done – still a bit raw In the centre – transfer to the frying pan
11. Add half the milk, the butter, and mix rigorously
12. Cover and simmer on medium heat for 3 minutes until milk is absorbed
13. Uncover; add more pasta water and the remainder of the milk
14. Continue to simmer and flip the pasta on medium heat until sauce has thickened and the pasta is well coated
15. Check seasoning and add more salt is needed
16. Serve “family-style” on the table, with chopped coriander or parsley as garnish
17. Place lemon wedges on table for guests to highlight their dish with a squeeze of lemon juice, to their own liking — the lemon elevates the dish to a whole new level
Nat & E Homecooking 