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Tagliatelle With Salmon Sauce

Tagliatelle with Salmon Sauce

Fish sauce always suits well homemade tagliatelle. Salmon sauce in this case is served on top of green tagliatelle.

The scent of vegetable freshness form the spinach in this pasta makes a nice combination with the fish and capers in the sauce. Salmon sauce can also be served with any other type of homemade pasta, coloured or dry from market shelves.

INGREDIENTS:

One dose of green homemade pasta

or 400 gr tagliatelle from the market 250 gr. fresh or frozen salmon fillets cut on cubes

(marinate it in the juice of half lemon for half an hour in the refrigerator )

1 medium sized onion, finely chopped

1 clove garlic, chopped

1 teaspoon capers

1/2 cup heavy cream

1/2 cup white wine

salt, white pepper to taste

2 tablespoons olive oil

Cook the pasta as it is wrritten in the explanation or recommended on the package.Take a medium sized skillet heat the olive oil and add the garlic, when u can smell the garlic add the onion. Fry for a while but do not let the onion to change colour just to smell it and to see it became transparent. Add the salmon and the lemon juice together with capers and fry for one minute, then add the wine. Let it cook for a while or until the whine is almost evaporated from the skillet. Add half of cup heavy cream. Stir for 2 minutes and put the skillet aside. Add salt and grated white pepper after u taste it.

Serve the pasta on a plate. Pour the sauce on the top and serve it.

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