Spaghetti with cuttlefish ink and salmon
5 servings
25 minutes
Spaghetti with squid ink and salmon is a culinary masterpiece of Italian cuisine that combines the elegance of the sea with creamy tenderness. Black spaghetti dyed with squid ink adds depth and sophistication to the dish, while salmon marinated in white wine and lemon juice reveals bright fresh notes. The creamy sauce with aromatic herbs gives a velvety and enveloping texture. This dish is perfect for a romantic dinner or gourmet evening, showcasing the art of combining seafood with Italian traditions. Garnished with cherry tomatoes and basil, the spaghetti delights not only in taste but also in its aesthetic appearance, creating true gastronomic pleasure.
1
Cut the salmon into small cubes and marinate it in wine with lemon juice for about half an hour.
- Salmon: 700 g
- Dry white wine: 200 ml
- Lemon: 1 piece
2
After the fish is marinated, lightly fry it in olive oil, add finely chopped onion, season with salt and pepper, cover with a lid, and fry for another 10 minutes on low heat.
- Olive oil: 20 ml
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
3
While the fish is frying with onions, melt butter in a separate small pan, add a tablespoon of flour and mix to avoid lumps, then immediately add cream and spices.
- Butter: 100 g
- Wheat flour: 1 tablespoon
- Cream: 200 g
- Provencal herbs: to taste
4
Once the cream mixture starts to boil, pour it over the fish, increase the heat slightly, and simmer for another 15 minutes.
- Cream: 200 g
- Thyme: 15 g
5
Meanwhile, boil the spaghetti in a pot according to the instructions (secretly, they cook just like regular spaghetti).
- Black spaghetti: 550 g
6
Place the cooked spaghetti on a plate and pour fish in creamy sauce on top. The plate can be garnished with cherry tomatoes and basil leaves.