Sizzling Hot Chilli
Italian Pennant Pasta
Smokey Salmon, yum!
Yesterday I went shopping in Burford with my friend Jo. Have you ever been there? It's lovely. I went to school there but never appreciated living somewhere so pretty. It has some lovely independent food shops, one of which is called Mrs Bumbles. It's one of my favorite food shops. Not only does it to loads of lovely flavoured olive oils and vinegars but it also sells this amazing three colour pasta. It has red, green and white (perhaps unsurprisingly), which are flavoured sundried tomato, pesto and plain respectively.
I decided when I got home that I would have a go at trying something new to celebrate this fantastic pasta. I couldn't really find a recipe which quite covered all of my hankerings, so I made this one up. We thought it was pretty tasty, I hope you do too! This served two. I served it with watercress and some cubed rye bread with garlic olive oil and raspberry vinegar for dunking.
2 big hand-fulls of spaghetti (dried)
Olive oil
2 garlic cloves, sliced thinly
1 large red chilli, sliced thinly
Fresh Thyme
2 small onions or 4 shallots
Zest and Juice of half a lemon
1/2 glass of white (dry) wine
2 tsp capers
1 fish stockpot
1 small pack of smoked salmon
1 tub of single cream (I use soy cream)
Salt and Pepper
Heat up some water with a small amount of salt, once it is boiling add in the pasta and cook for about 5 mins, or less if you like it a bit firmer.
Meanwhile, heat the oil and fry off the garlic, chilli, thyme, lemon zest and onions until the onions are soft but not browning. Add in the lemon juice and wine and simmer on a high heat for a few minutes until the wine has reduced. Then add in the capers and the fish stock pot and heat for a few more minutes. (If it tastes a bit too salty at this point add in a bit more lemon juice or wine until you have a balance you like). Add in the cream and heat through. Then add in the salmon and cook for a couple of minutes more, season with black pepper to taste.
By this point your pasta should be cooked. So drain it well and then put it back into the saucepan. Pour over the sauce and mix well. Serve and enjoy!
Italian Pennant Pasta
Smokey Salmon, yum!
Yesterday I went shopping in Burford with my friend Jo. Have you ever been there? It's lovely. I went to school there but never appreciated living somewhere so pretty. It has some lovely independent food shops, one of which is called Mrs Bumbles. It's one of my favorite food shops. Not only does it to loads of lovely flavoured olive oils and vinegars but it also sells this amazing three colour pasta. It has red, green and white (perhaps unsurprisingly), which are flavoured sundried tomato, pesto and plain respectively.
I decided when I got home that I would have a go at trying something new to celebrate this fantastic pasta. I couldn't really find a recipe which quite covered all of my hankerings, so I made this one up. We thought it was pretty tasty, I hope you do too! This served two. I served it with watercress and some cubed rye bread with garlic olive oil and raspberry vinegar for dunking.
2 big hand-fulls of spaghetti (dried)
Olive oil
2 garlic cloves, sliced thinly
1 large red chilli, sliced thinly
Fresh Thyme
2 small onions or 4 shallots
Zest and Juice of half a lemon
1/2 glass of white (dry) wine
2 tsp capers
1 fish stockpot
1 small pack of smoked salmon
1 tub of single cream (I use soy cream)
Salt and Pepper
Heat up some water with a small amount of salt, once it is boiling add in the pasta and cook for about 5 mins, or less if you like it a bit firmer.
Meanwhile, heat the oil and fry off the garlic, chilli, thyme, lemon zest and onions until the onions are soft but not browning. Add in the lemon juice and wine and simmer on a high heat for a few minutes until the wine has reduced. Then add in the capers and the fish stock pot and heat for a few more minutes. (If it tastes a bit too salty at this point add in a bit more lemon juice or wine until you have a balance you like). Add in the cream and heat through. Then add in the salmon and cook for a couple of minutes more, season with black pepper to taste.
By this point your pasta should be cooked. So drain it well and then put it back into the saucepan. Pour over the sauce and mix well. Serve and enjoy!