Pasta with Salmon

This has become one of our favorite ways to have salmon and I want to share it. What could be better - delicious buttery salmon and pasta paired with these happy flavorful ingredients - capers, fennel, tomatoes, onion, chili pepper, anchovy and white wine! I based it on Gennaro Contaldo's recipe for Salmon Tagliatelle. 

Watch the video here - Salmon Tagliatelle

Ingredients  for two people with leftovers, double or triple, as needed, for guests

1/2 lb Salmon filet skin removed

6-8 Cherry tomatoes cut in half

1/2 Sweet onion sliced thin

2 Anchovy filets

1/2 Fresh chili pepper sliced

1 tablespoon Capers rinsed

1 tsp Fennel seeds crushed

Nice handful of fresh chopped flat leaf parsley

Olive oil

2 tablespoons white wine

Juice of half a lemon

Salt and pepper

1/2 box Spaghetti, Linguine or Tagliatelle

Options - add 1/2 a fennel bulb sliced thin

Procedure

- Bring a pot of water to a boil for the pasta. When it comes to a rolling boil, add a tablespoon of salt.

- In a pan, in a little olive oil, saute the capers, anchovy filets and chili - about 2 minutes

- Add the onion and fennel seeds or sliced fennel - saute for about 3 minutes

- Add the tomatoes and a little of the pasta water - saute for about 3 minutes

- Add the pasta to the boiling water in the pot

- Slice the salmon crosswise into 1/4 -1/2 inch thick slices and add to the pan with the capers, onions and tomatoes. Cook for about 3 minutes adding the white wine and parsley. Season with a little salt and pepper. Then turn down the heat to low. The salmon will break up into chunks as it cooks but don't overcook it

- When the pasta is almost done, add to the pan and stir together with the salmon and other ingredients to finish cooking. Squeeze and add the lemon juice.

Plate up and drizzle with some nice extra virgin olive oil and enjoy.