Dieser Beitrag enthält Werbung – adverstising.
Another week came to an end, another weekend approached. Corona times suck.
1st of all: if something sucks you’ll definitely need pasta.
Corona times also mean that food shopping is reduced to a big shopping spree in my trusted food store once a week – or nearly always once a week. Reason behind is to minimize contacts. This means also to do the shopping early in the morning or sometime between noon & afternoon i. e. when my trusted food store isn’t overcrowded. (In a certain way I did so when working full-time, however, then I was forced to do shopping during rush hours, although there were also more possibilities every now & then do something ad hoc …)
Secondly: As a result my pantry & my fridge & my freezer are well filled – at least after the shopping. Of course I always try – w/o self-praise: I’m successful – to work w/ everything before it’s off or rotten or whatever … Therefore sometimes all runs short …
When examining my freezer I found a last single piece of salmon. I thought it might be high time to work w/ it.
I also had left some spring onions in my fridge … & I also found some spinach leaves – leftovers of a salad I made 2 days ago, also a high time issue.
Pasta. Pasta for my soul. (Pasta never ever runs short in my home.)
So I decided to combine pasta, salmon & spinach leaves for a quick lunch for the 2 of us – also meaning that a lot of leftovers would vanish transformed in a delicious comforting dish.
Corona times suck. After more than a year of restricted social life, limited development opportunities & almost no travelling I’m tired. My better half joins the club. We are successful so far in avoiding the pandemic, however, what now?
…
Coming back to my pasta.
I have some beautiful tagliatelle.
Then there is the salmon & the spring onions & some cream.
For the finish there are fresh spinach leaved & garlic.
Let’s fill a pot w/ water & bring it to a boil. When ready add the tagliatelle & let them cook for about 8 min. (If the instruction on your packet says otherwise just do it.)
While the pasta is busy. Let’s chop the spring onions & the salmon. Fry it in some olive oil for some minutes until the salmon is ready. Just add the cream as well as salt & pepper to taste. Let is simmer until the pasta is drained & may join the club.
Mix well & distribute to 2 bowls.
In the meantime – while pasta & salmon mess are busy – sort the spinach leaves & discard any stems which seem too strong.
Use the sam pan as before – you won’t need any cleaning. Add some olive oil & press 1-2 cloves of garlic into the oil. Let it fry for just a minute … then add the spinach leaves which will wilt immediately. Add some salt 6 pepper to taste.
Distribute the spinach mess on top of the pasta & serve.
The tagliatelle w/ the mild salmon & the cream are a soft background for the crispy hearty spinach. Together it’s just scrumptious.
Enjoy!
- 120 g Tagliatelle
- 3 spring onions
- 125 g salmon
- 1 tbsp olive oil
- 100-125 ml cream
- salt & pepper (to taste)
- 1-2 cloves of garlic
- 1 tbsp olive oil
- 100 g spinach leaves
- salt & pepper (to taste)
- Bring lots of water in a large enough pot to boil & add the tagliatelle. Let the pasta cook as long as the instruction recommends (& you like the pasta) – it's about 10 min.
- In the meantime: Clean & trim & chop the spring onions & let them fry in olive oil for some minutes – softly.
- Chop the fresh salmon & add to the spring onions.
- Fry the mess for about 5 min. Then add the cream & finish w/ salt & pepper.
- When ready, drain the pasta & add the pasta to the salmon mess & mix.
- Distribute the pasta to 2 bowls.
- Go on working w/ the same pan: Press the cloves of garlic & let it fry in olive oil for 1-2 min.
- Add the spinach leaves & let them wilt.
- Add salt & pepper.
- Distribute the spinach mess on top of the pasta & serve.
