Farfalle al salmone

Ingredients*

• 400 g farfalle
• 200 g fresh or smoked salmon (if fresh, cut into cubes)
• 200 ml cooking cream
• 1 small onion
• 2 cloves of garlic
• 1 glass of dry white wine
• 2 tablespoons extra virgin olive oil
• 1 lemon (juice and zest)
• 1 bunch of fresh parsley (chopped)
• Salt, to taste
• Black pepper, to taste

Serves: 4 people

Preparation

1. Preparing the ingredients:
   1. If using fresh salmon, cut it into cubes of about 2 cm. If using smoked salmon, cut it into thin strips.
   2. Finely chop the onion and garlic.
   3. Grate the lemon zest and squeeze the juice.
2. Cooking the farfalle:
   1. Cook the farfalle in plenty of salted water according to the package instructions, until al dente.
   2. Drain them, keeping aside a little of the cooking water.
3. Preparing the sauce:
   1. In a large pan, heat the extra virgin olive oil over medium heat.
   2. Add the chopped onion and garlic and sauté until the onion becomes translucent.
   3. Add the salmon (if fresh) and cook for about 5–7 minutes, until done. If using smoked salmon, add it later to prevent it from drying out.
   4. Deglaze with the white wine and let the alcohol evaporate.
   5. Add the lemon zest and juice. Stir well and adjust with salt and pepper.
   6. Add the cooking cream and mix well. Let it simmer over low heat for about 5 minutes, until the cream thickens slightly.
4. Assembling the dish:
   1. Combine the farfalle with the salmon sauce in the pan and mix well to combine everything evenly.
   2. If the sauce is too thick, add a bit of the reserved pasta cooking water to reach the desired consistency.
   3. If using smoked salmon, add it now and stir gently.
5. Serving:
   Serve the farfalle al salmone hot, garnished with freshly chopped parsley.

Enjoy!