by mariaraynal
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Expand1 pound short, sturdy pasta (I like farfalle, penne or fusilli) Ask a question about this ingredient
1.5 pounds fillet of wild salmon Ask a question about this ingredient
freshly cracked black pepper, sea salt and crushed red pepper, to taste Ask a question about this ingredient
2 tablespoons olive oil, plus extra for salmon Ask a question about this ingredient
1 cup shallots, sliced thinly Ask a question about this ingredient
4 cloves garlic, roughly chopped Ask a question about this ingredient
5 anchovy fillets, minced Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
pasta water, to taste Ask a question about this ingredient
zest of one lemon Ask a question about this ingredient
Put a pot of water over high heat on the stovetop for pasta. When water come to boil, add a handful of salt and cook pasta for about 8 minutes, or until al dente. Drain and save pasta water.
Ask a question about this stepMeanwhile, preheat oven to 400 degrees. Place salmon fillet on lined baking tray and season well with sea salt and freshly cracked black pepper. Drizzle lightly with olive oil. Bake for approximately 25 minutes or until salmon flakes easily with fork.
Ask a question about this stepIn a large skillet, heat olive oil over medium and add shallots, stirring occasionally, until translucent. Add garlic and anchovies and continue to stir. Season with black pepper, crushed red pepper, and, if desired, salt.
Ask a question about this stepWhen shallots and garlic are soft and lightly caramelized, add drained, cooked pasta to the skillet and toss with shallot mixture until well combined. Deglaze with wine and reduce for several minutes.
Ask a question about this stepRemove salmon from oven and flake into large pieces. Place in skillet and stir gently. If needed, add pasta water and check seasoning. Zest lemon over the pasta and serve.
Ask a question about this step
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
this is simply divine