Another really underrated pasta is Trottole; I think it does a great job of capturing chunks of sauce in its spirals kind of like Penne does. This pasta is actually made from spinach but i appreciate making pasta, especially non traditional ones won’t be high on people’s agenda when they’re hungry so you can also buy really good quality versions – one to check out is ‘Seeds of Change’ who make exactly this.
- 2 Salmon Fillets
- 2 Cloves Garlic
- 1 Shallot
- 10-15 Cherry Tomatoes
- 1-2 handfuls Sundried Tomatoes
- 2 tbsp. Capers
- Few handfuls of fresh Spinach
- 1 bunch of fresh Basil
- 1 Lemon
- 1 glass Vermouth (200 ml)
- 400 ml Chicken Stock or Fish Stock (I use knorr stock pots)
- 200ml Double Cream
- 1 Tsp. Cornflour mixed with 2 tbsp. water
Finely slice Shallot and Garlic and add to a deep pan with a drizzle of Olive Oil, a little Butter and Lemon Zest – simmer on a low medium heat with the Cherry Tomatoes until they soften. Next add in the Salmon Fillets and season them with a little Salt and Black Pepper. After a couple of minutes pour in the Vermouth and allow it to simmer for a few minutes. Then pour in the stock and continue to poach the Salmon for around 5 minutes until light pink in colour – remove the Salmon from the pan and set aside. Increase the heat and let the liquid reduce, about 5 minutes. Then add in the Capers, Sundried Tomatoes and the Cornflour mixture. Allow the sauce to thicken and then add the Double Cream and Spinach and mix together. Once the Spinach has wilted down you can add as much Fresh Basil as you like (I like lots!) and flake the Salmon back into the Sauce.
Serve with your chosen Pasta!
- I use the Fish Stock for this version and use Chicken Stock when switching out the Salmon for Chicken Breasts. Some people find Fish Stock too strong, so just go with what you prefer.
- If you don’t have Vermouth, then you can use White Wine or just leave out this step entirely.