Penne with Salmon and Haddock

Penne with salmon and haddock is a great combination of fish in the realm of pasta. Here’s the recipe with a small Italian twist to give the dish a twist:

Ingredients

• 350 g of penne rigate
• 200 g of fresh salmon fillet
• 200 g of haddock fillet
• 1 clove of garlic
• 200 ml of cooking cream
• Half a glass of white wine
• Chopped fresh parsley
• Salt and pepper to taste
• Extra virgin olive oil
• (optional) A pinch of chili pepper

Preparation

1. Start by cleaning the fish: remove the skin and any bones from the salmon and haddock fillets, and cut them into cubes about 2 cm on each side.
2. In a large pan, heat a drizzle of oil with a clove of garlic. Let the garlic brown and then remove it.
3. Add the salmon and haddock cubes to the pan. Let them brown for a couple of minutes.
4. Deglaze with white wine and let the alcohol evaporate.
5. Add the cream, a pinch of salt, pepper, and, if you like, a pinch of chili pepper. Cook over medium-low heat for about 5-10 minutes, until the sauce has slightly thickened.
6. Meanwhile, cook the penne in plenty of salted water according to the package instructions to achieve al dente texture.
7. Drain the pasta and add it to the pan with the salmon and haddock sauce. Stir well to flavor the penne.
8. Serve the penne with salmon and haddock garnished with chopped fresh parsley.

For an even more Italian note, you could finish the dish with a raw drizzle of extra virgin olive oil and an additional sprinkle of freshly ground pepper.

Curiosity

This dish is an example of how pasta can match perfectly with fish, creating a meeting between earthy flavors and sea flavors, typical of some Italian coastal areas where inland products mingle with seafood.