Spaghetti in creamy sauce with salmon and arugula
3 servings
60 minutes
Spaghetti in creamy sauce with salmon and arugula is a refined dish of Italian cuisine, where the tenderness of cream combines with aromatic salmon and the spiciness of arugula. Its origin is linked to the culinary traditions of the Mediterranean region, where fish and pasta have always held a special place. The creamy sauce enriched with thyme and garlic gives the spaghetti a velvety texture, while the lightly crusted salmon reveals its rich flavor. Arugula and sautéed tomatoes add freshness and a hint of spice to the composition. The dish is served in an elegant 'nest' where salmon is the star. It’s an ideal choice for a romantic dinner or formal reception that can impress and provide true gastronomic pleasure.
1
Boil the spaghetti until al dente. Do not drain all the water; leave some in case the sauce turns out too thick.
- Spaghetti: 300 g
2
Pour olive oil, thyme, and finely chopped garlic into a hot skillet. Blanch until a golden crust forms. Then add cream and beaten yolks. Mix, pour in fish sauce, and add pepper. Remove from heat.
- Olive oil: 3 tablespoons
- Thyme: to taste
- Garlic: 2 cloves
- Single cream 10% fat: 250 ml
- Egg yolk: 2 pieces
- Fish sauce: 50 ml
- Ground black pepper: to taste
3
Rinse the salmon steak, dry it with a paper towel, and grill it for 3-4 minutes on each side. Remove from heat and let it rest. Then, break it into pieces along the fibers.
- Salmon steak: 250 g
4
Add spaghetti to the pan with creamy fish sauce, mix thoroughly, and add the water in which the spaghetti was cooked.
- Spaghetti: 300 g
5
Cut the tomatoes into wedges, fry in a pan for a couple of minutes, then add arugula, blanch for another minute, season with salt, add to spaghetti and mix thoroughly.
- Tomatoes: 2 pieces
- Rocket (arugula): 50 g
- Ground black pepper: to taste
6
Serve in the form of 'nests', placing pieces of salmon in the middle.