I should admit that I was not a real big fan of pasta. Even in my childhood that all kids were going crazy for it, I would probably go for fish!I know, strange! As the time went by, pasta served me well for many of my studying-living alone days as well as for my current busy working days. I understood that I underestimated it.. So I treat it with more respect now; I serve it with salmon..!
for the salmon sauce
- 300gr. salmon filet
- 200gr. red sauce
- 60ml. red dry wine
- 1 big fresh onion (the green part)
- 1tbsp. fresh basil (or 1 1/2 dry)
- 1/2tsp. nutmeg
- salt & black pepper
for the pasta
- 400gr. pasta
Start with the pasta. When you add it into the boiling water beginning also with the sauce.
For the pasta
- Use a deep pan and fill the 2/3 with water. Put it in a strong fire until it starts boiling.
- Add the salt and the pasta and stir well.
- Let the pasta boil for 6′ to 14′ depending on the type of pasta you’re going to use. Usually spaghetti needs 6′-7′ and linguine 14′ or more. You should find directions also in the package of the pasta.
- When the boiling time is up, taste the pasta and if ready drain well.
For the salmon sauce
- Preheat a pot (or a deep pan) in strong fire. When ready add the salmon. Using a wooden big spoon break it into small pieces and stir vigorously.
- When the salmon pieces start becoming crispy add the wine, stir and let it boil for 1′-2′ so that the alcohol evaporates.
- After that, add the sauce and spices and bring the fire into low-medium level.
- Cook for 10′ . In the meantime wash well the onion and cut it into small pieces and keep it aside.
- When the sauce is ready, remove from the fire and add in the pot the drained pasta and mix all well.
- Serve with some fresh onion on top and..
- If you think the raw fresh onion is too strong for you, you can just incorporate it in the sauce!
- Instead of nutmeg you can put a laurel leave! It gives a whole different flavor!