Tagliolini with salmon

Method3 steps · about 30 min

1. 1

   Step 1: Bring a pot of water to a boil and salt it. Clean and finely chop the half spring onion. Skin and pin-bone the salmon and cut into cubes. Sauté the chopped spring onion in a drizzle of olive oil until golden.

   Uses 400 g salmon fillets · 0.5 spring onion · Extra virgin olive oil to taste · Fine salt to taste · water for boiling pasta; reserve some for sauce

2. 2

   Step 2: Add the prepared salmon cubes to the softened spring onion and cook for a few minutes, stirring, until cooked through, then season with salt. Increase the heat slightly and add the white wine, allowing it to evaporate. Meanwhile, cook the egg tagliolini (250 g) al dente according to the package and reserve some cooking water.

   Uses 250 g egg tagliolini · 60 g dry white wine · Fine salt to taste · 400 g salmon skinned, pin-boned and cubed · half spring onion finely chopped and softened in oil · separate salted boiling water for pasta

3. 3

   Step 3: Transfer the cooked tagliolini directly into the prepared salmon sauce and toss gently over moderate heat. Loosen with a ladle of reserved pasta water if needed. Turn off the heat and garnish with fresh parsley.

   Uses parsley (1 small tuft) · 250 g egg noodles cooked according to package · cooked salmon spring onion sauce with wine reduced · ladle of the same pasta cooking water