Tagliatelle with salmon and pink peppercorns

Tagliatelle and salmon are usually prepared with a cream sauce. But Italian chef Giorgio Balzarro, owner of the Parlapà restaurant in Perth, suggests this recipe, without cream, is lighter, simpler and more delicious.

Pink peppercorn Source: Pixabay

Ingredients

500g - Egg tagliatelle

400g – Skinned fresh salmon

150g – Smoked salmon

1 Large French shallot

Butter

Extra virgin Olive oil

Pink peppercorns

Source: Courtesy of Giorgio Balzarro

Method

Cook the tagliatelle in a large saucepan of salted boiling water (10g of salt per each litre of water).

Meanwhile in a pan over medium-heat melt the butter with two tablespoons of virgin oil. Add the finely chopped French shallot until translucent. Add the fresh salmon, cook until brown on the outside and still pink on the inside. Add the smoked salmon and let it simmer for a couple of minutes. Then add three or four tablespoons of the cooking water. Drain the tagliatelle, saving some cooking water.

Add the pasta to the sauce and toss to combine. If the sauce is too dry, add a little cooking water until creamy. Serve immediately by sprinkling flakes of crushed pink peppercorns on top.