Salmon, butter and cream. Garnish with basil leaves.
This is a rich recipe for pasta with salmon creamy full flavored with ingredients like dried tomatoes, spinach and white wine, which is very creamy.
Enough of water, for the pasta
1 teaspoon of salt, for the pasta
1 pack fettuccine Luigi, 500 gr
500 grams of salmon fillet, skinless, two 250 g slices
enough of pepper
2 tablespoons olive oil
3 You tablespoons butter, diced
2 You tablespoons garlic, finely chopped
1/2 cup onion, finely chopped
2 cups whipping cream
1/3 cup white wine
1/4 cup dried tomatoes, cut into strips
1 tablespoon rice flour Tres Estrellas
3 cups baby spinach, leaves only
1/2 cup Parmesan cheese, grated
1 tablespoon of basil, just the leaves, to decorate
Boil enough water in a deep pot and once the bubble is high, add the salt, then wait for it to boil again and then add the DE LUIGI Fettuccine, stir with a plastic or wooden spoon and cook for approximately 12 minutes, according to the instructions on the package. Drain and reserve.
Pour the olive oil into a large skillet, cook the salmon slices on both sides over low heat for 10 minutes, season with salt and pepper.
You can cover the pan to speed up cooking. Once the salmon is cooked, remove from the pan and reserve.
In the same skillet, melt butter and cook onion and garlic for 3 minutes over medium heat until lightly browned.
Add whipping cream and white wine, mix and cook for 6 minutes. Integrates dried tomatoes, rice flour Tres Estrellas and moves to dissolve.
Finally, add the baby spinach, Parmesan cheese and pasta fettuccine LUIGI. Mix gently and cook for 5 minutes. Removed from the fire.
Serve the pasta with creamy salmon in a large baking dish, add the salmon fillets and decorate with basil leaves