Spicy Salmon Linguine
This spicy salmon linguine from James is a great dish to make when you've got friends and family round for dinner!
Ingredients
For the pasta:
- Pasta
- 800g 00 flour
- 200g semolina flour
- 14 eggs
For the sauce:
- 1k side of salmon, pin boned and skinned
- 25g olive oil
- Salt and pepper
- 2 red chillies
- 4 cloves garlic, peeled and crushed
- 100ml cream
- 1 small bunch parsley, chopped
Method
Mix the pasta ingredients together in a food mixer to form a smooth ball. Wrap in clingfilm and chill for 30 minutes.
Heat a grill to high.Place the salmon onto a baking tray, drizzle in oil, season and grill for 5 minutes, then flake into large pieces.
Bring a large pan of salted water to the boil. Run the pasta through a pasta machine and cut into linguine.
Heat a large frying pan to a medium heat, add the oil, chilli and garlic then gently warm through.
Cook the pasta for 1 minute, in boiling water. Drain, reserving some of the water to add to the garlic and chilli oil. Mix well, add the salmon, cream and parsley and stir.
Season and serve.
Ingredients
For the pasta:
- Pasta
- 800g 00 flour
- 200g semolina flour
- 14 eggs
For the sauce:
- 1k side of salmon, pin boned and skinned
- 25g olive oil
- Salt and pepper
- 2 red chillies
- 4 cloves garlic, peeled and crushed
- 100ml cream
- 1 small bunch parsley, chopped
Method
Mix the pasta ingredients together in a food mixer to form a smooth ball. Wrap in clingfilm and chill for 30 minutes.
Heat a grill to high.Place the salmon onto a baking tray, drizzle in oil, season and grill for 5 minutes, then flake into large pieces.
Bring a large pan of salted water to the boil. Run the pasta through a pasta machine and cut into linguine.
Heat a large frying pan to a medium heat, add the oil, chilli and garlic then gently warm through.
Cook the pasta for 1 minute, in boiling water. Drain, reserving some of the water to add to the garlic and chilli oil. Mix well, add the salmon, cream and parsley and stir.
Season and serve.
