Spaghetti with Squid Ink and Salmon
Pasta and Pizza • Italian
Description
In addition to salmon, you can use any seafood you like. You don't have to use Provençal herbs; feel free to use your favorites. If you're short on time to marinate the fish, you can simply add 3–4 tablespoons of wine to the sauce.
Ingredients
- Salmon 25 oz
- Cream 5 oz
- Butter 5 oz
- Wheat Flour 1 tablespoon
- Olive Oil 0 fl oz
- Dry White Wine 5 fl oz
- Spaghetti 20 oz
- Lemon 1 piece
- Thyme 0 oz
- Onion 1 head
- Salt to taste
- Ground Black Pepper to taste
- Herbes de Provence to taste
Step-by-Step Guide
Step 1
Cut the salmon into small cubes and marinate it in wine with lemon juice for about half an hour.
Step 2
After the fish has marinated, lightly sauté it in olive oil, add finely chopped onion, season with salt and pepper, cover, and cook for another 10 minutes on low heat.
Step 3
While the fish and onion are cooking, melt the butter in a separate small pan, add a tablespoon of flour, and stir to avoid lumps, then immediately add the cream and seasonings.
Step 4
Once the cream mixture starts to boil, pour it over the fish, increase the heat slightly, and simmer for another 15 minutes.
Step 5
Meanwhile, cook the spaghetti in a pot according to the instructions (secretly, they cook just like regular spaghetti).
Step 6
Place the cooked spaghetti on a plate, top with the fish in cream sauce. You can garnish the plate with cherry tomatoes and basil leaves.
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