Fettuccine is a type of Italian pasta, perhaps one of the most popular. Reminiscent of thick ribbon noodles. Such a paste is prepared from durum wheat flour. An addition to it can be seafood, fish, chicken, mushrooms, vegetables, any sauces or just cheese.
My version is with the addition of fresh salmon and cream. Few people will refuse such a dish - delicious pasta, which is enveloped in a creamy sauce with garlic and thyme, as well as slices of tender salmon. This is truly a restaurant-grade dish. However, it can also be prepared at home in just 20-30 minutes.
Ingredients:
- Fettuccine pasta - 250 gr.
- Fresh salmon - 400 gr.
- Salt - 1.5 tsp l.
- Olive oil - 1 tbsp. l.
- Butter - 20 gr.
- Garlic - 2 cloves.
- Cream - 1 tbsp.
- Fresh thyme - 2 sprigs
- Ground black pepper - to taste
- Parmesan for serving - 1 tbsp. l
Prepare all the ingredients you need. It is advisable to use fettuccine from an Italian manufacturer, well, or in extreme cases, take whatever pasta you find.
Cream for the sauce will work with any percentage of fat, ideally 20. Fresh salmon can be replaced with any other red fish that is more affordable, but of course tastes better with it. You do not need to add butter to the sauce, but then it will not be so velvety.
A spicy addition to the dish will be grated Parmesan, and, of course, thyme, which will add its spicy aroma to the finished pasta. Don't like thyme - add basil, dried oregano, or fresh parsley.
Start this dish by boiling pasta. Place a pot of water on the stove, bring to a boil, salt. Then dip the pasta into it. Cook as much as it is written on the package, or even better, 1 minute less, since fettuccine will "come" in the sauce.
The proportions are as follows: for 1 liter of boiling water - 0.5 teaspoon of salt and 100 grams of pasta. Accordingly, we need 2.5 liters of water and 1 teaspoon of salt with a good slide.
To prepare the sauce, you need a clean salmon fillet without skin and bones. Therefore, view the fish as much as possible, remove the bones with tweezers. Cut the fillets into small pieces.
Heat a frying pan on the stove, add olive oil. Then lay out the fish pieces and fry them for 5-6 minutes, stirring very gently with a spatula so as not to damage the structure.
Add the garlic passed through a press to the fried fish and cook with it for another 30 seconds.
Top with butter and fresh thyme leaves. Let the butter melt.
Pour in hot cream. Bring sauce to a boil, season with salt and pepper to taste, and remove from heat.
By this time, you should have your pasta ready. Drain the water.
You can serve pasta by mixing it with sauce and fish. Another option is separately.
Place the fettuccine on a platter, spread the fish slices on top and pour over the sauce. Sprinkle with grated Parmesan and serve immediately.
Author: Aurica Vintu
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