February 2020 update
At last we have a photo of the real thing! This is a really simple dish that came about as a result of some left-over salmon pieces. They were too big for one sitting so we put the excess in the fridge. The rest is pretty easy. The best way to cook this dish is the way you cook Asian food: line up all the ingredients and accoutrements, and cut everything to size, because the actual cooking takes just 10 minutes.
These days I also prefer to cook the pasta separately, and warm it up either in the main dish or or in a frypan with a little butter. Another change I’ve made is to use red and green Pesto from Leggo, because the Sacla options picture below are difficult to find. Just now I discovered that Leggo’s have issued a product recall on their Pestos – aarrrggghhh! So use a different brand for the time being.
INGREDIENTS
- Left over Salmon pieces, about an inch cubed or bigger
- Lately I add some prawns as well
- A little garlic
- spring onions or big shallots or leek
- Asparagus tips
- Bunch English spinach
- Fettucine
- Seasoning
- Italian herbs,. thyme, dill
- Sacla pesto or sauce
- Sour Cream
- White wine
- Olive oil
- butter
STEPS
- Cook the fettucine – I cook it for 10 mins but you may prefer it more al dente
- Wash the spinach, chop into biggish pieces, fry in a bit of butter for a few minutes
- Drain the pasta, put the spinach in a dish and keep it warm
You can start on the next steps while the pasta is cooking (I’d get the spinach out of the way though), or you can start after the spinach is keeping warm and the pasta is drained.
Chop up garlic, spring onions / shallots / leeks / asparagus tips and fry them for 5 minutes in olive oil
Add prawns and fry for a couple of minutes, add seasoning and herbs (thyme, dill and Italian)
Add cooked salmon pieces, stir some more to warm them up
Add a dash of white wine, a few tblspoons of Sacla pesto, and a few of sour cream and blend
Stir and add the pasta, stir some more, add more wine if needed (we just want a nice coating on everything)
Gently fold the spinach into the dish and serve
Simple, isn’t? I like a little grated parmesan on any pasta dish but that’s just me. I once ended up in an argument with the chef in an Italian restaurant who told me that was not the done thing.