The Mudcat Café TM
Thread #165215   Message #3965358
Posted By: Steve Shaw
07-Dec-18 - 07:47 PM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
We've had salmon arrabbiata tonight. I basically follow Gino d'Acampo's recipe but not slavishly.

For two people you need some fresh keta or sockeye salmon, not tinned, about 300g. Take off the skin (easiest when the salmon is half-thawed). Cut the fish into 1cm dice.

Put your pasta on to boil in salted water. I use pennone rigate for this. I'm not too keen on those little penne tubes but suit yourself.

In the meantime sautée gently two sliced cloves of garlic (do NOT crush) and your own personal predilection of dried chilli flakes in a pan of extra virgin olive oil. The dish is supposed to be pretty spicy so don't hang back too much. After a few minutes add at least one can of plum tomatoes. Only the best will do. I usually add a few more plus a goodly dollop of sun dried tomato paste. At the same time add a good handful of chopped fresh parsley and some seasoning. Let that lot simmer uncovered for a few minutes (or you can make the sauce in advance, which is what I did tonight).

Two minutes before the pasta is ready, turn the heat up a tad under the sauce and throw in the salmon, heat it through for a minute or two then turn off the heat. Have faith, the fish is perfectly cooked. Drain the pasta (keeping a cupful of the water) and toss into the sauce. Mix well, adding a bit of pasta water if needed, and serve. No Parmesan on fish (a mortal sin in Italy). A goodly drizzle of your finest extra virgin olive oil on top is paramount, as it is on most pasta dishes and pizzas. This dish is so quick and easy, and it couldn't be healthier. And it's utterly delicious.