It may be Friday the 13th but there's nothing spooky about this pasta. It's part of Presto Pasta Night hosted by Ruth from Once Upon a Feast.
I have been over-indulging in the good pasta over Easter, feasting on home-made Ravioli and Cappelletti so I've opted to make something a little lighter.
The pasta I've used is called Angel Curls and it looks a bit like a strand of spaghetti that has been twisted to form a long curl. The sauce is based on zucchini - instead of slicing or dicing, I've taken to them with a swivel peeler to get long, wafer thin slices. This shortens the cooking time but also gives an almost creamy like texture to the sauce as they cook down.
To add a bit more of a textural element I've also used fresh salmon. First searing the fillets on all sides but leaving them raw in the centre, I let these cool. When cold I break them up into uneven sized chunks. The fish is then introduced at the very end along with the pasta - this allows the salmon to warm through without over-cooking. As I've used fish I won't use any parmesan instead I'll sprinkle over with freshly chopped parsley.
Angel Curls with Salmon and Zucchini
Angel Curls pasta or any long pasta such as spaghetti
1-2 pieces fresh Salmon or Ocean trout - I'll leave the exact amount of fish used to your personal taste but it's a good idea to use less than you think you'll need
1 red onion, sliced finely
2 garlic cloves, sliced finely
1 anchovy fillet, diced finely
2 medium zucchini, sliced lengthways as fine as possible, use a swivel peeler or mandolin
salt and freshly ground pepper
fresh parsley, chopped finely
Season the fish with salt and freshly ground pepper. Drizzle oil and a little butter into a fry-pan and when hot add the fish and quickly brown each side. Set aside and let this cool. You can do this in advance - just store them in the fridge.
Add a little oil and butter into a pan and when the butter has melted add the onion and anchovies - keep stirring to help dissolve the anchovies. The onions must cook slowly as we don't want them to get too much colour. When softened add the garlic slices and continue to cook over a gentle heat.
When you notice some colour in the onions add the zucchini, keep them moving and allow them to wilt and start to break down. Add some freshly chopped parsley and season with freshly ground pepper.
Take the salmon and break it up into rough chunks and when the pasta is cooked, add in the pasta and the salmon. Keeping the pan on the heat, toss the mixture well to ensure the ingredients are evenly distributed.
Serve immediately and sprinkle over with some more freshly chopped parsley.
It's quick, simple and fresh and quite good for you too!
Tagged with Presto Pasta Night