375 g (3/4 lb) gemelli or other short pasta
A shallot, finely chopped
1 clove garlic, finely chopped
30 ml (2 tablespoons) butter
10 ml (2 teaspoons) flour
125 ml (1/2 cup) white wine
250 ml (1 cup) 15% cooking cream or 35% cream
250 ml (1 cup) coarsely chopped spinach
125 ml (1/2 cup) grated Parmigiano-Reggiano cheese
125 ml (1/2 cup) mixed chopped fresh herbs (chives, basil, oregano)
500 ml (2 cups) steamed salmon confit pieces (see recipe)
Arugula, to taste (optional)


1. In a large pot of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water. Drain the pasta and oil lightly. Set aside.

2. In the same pot, soften the shallot and garlic in the butter. Sprinkle with the flour and cook for about 1 minute, stirring constantly. Add the white wine and bring to a boil, stirring with a whisk. Add the cream and bring to boil.

3. Stir in the spinach, cheese, and herbs. Return the pasta to the pot and toss to coat with the sauce. Reheat and add the cooking water or cream, as needed. Adjust the seasoning. Garnish with pieces of steamed salmon confit and arugula, to taste (optional).

Preparation time: 15 min
Cooking time: 20 min
Servings: 4

via: Ricardo Cuisine


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