Tuesday, 27 November 2007

Salmon and mushroom linguine in cream sauce

We've been having chicken for a while and then steak before that, so I thought it's time for some fish. I aim to cook fish/seafood at least once or twice a week. Fish is brain food and variety is also good for one's diet.

I would have cooked this with penne or shell pasta but I didn't have any on hand, so linguine had to do. Pasta shapes works better for this recipe because the cream sauce is rather sticky which makes the pasta strands a little unwieldy on the fork.

Salmon and mushroom linguine in cream sauce

Ingredients (serves 2):
2 fillets of skinless and boneless salmon, cut into cubes
4-5 button mushrooms, thinly slices
2 stalks of spring onions, sliced into 1-inch sections on the diagonal
1 clove of garlic, crushed
small cup of frozen peas
150ml double cream
Penne or other pasta shapes, enough for 2

1. Cook pasta in boiling water according to pack instructions. While the pasta is cooking, heat some butter or olive oil in a pan and saute the garlic and mushrooms.
2. Add the spring onions and salmon, cook for 3-4 minutes. Add the cream and frozen peas and simmer for a few minutes, until the sauce is slightly reduced.
3. Add the cooked pasta into the pan and toss well. Season with salt and freshly ground black pepper and serve.


Little Corner of Mine said...

Looks sooooo good! I have a bottle of cream sauce, perhaps I should cook it with some shell pasta, so that it would hold the sauce better like you said. Thanks!

Nilmandra said...

Oh yes, shell pasta would work very well with this. I didn't have any in the pantry then. What to do... sometimes we just make the best of what we have on hand, right? Cooking is not always perfect :)

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