Creamy Salmon Pasta with Grilled Shellfish

Sustainable seafood and pasta just go together, and this recipe is fancy enough to impress your friends without much effort at all, and under 30 minutes if using store bought pasta! Included is an easy way to make pappardelle pasta, using a food processor and a pasta roller, but using store bought pasta works perfectly! So add some crusty bread, a chilled glass of Chardonnay, relax and enjoy!

Ingredients

For the pasta: (or 240 grams/ 8 oz dry pasta)

• 2 large eggs, beaten
• 1 1/3 cups all-purpose flour, plus extra as needed
• Water as needed (Note: do not add salt to the pasta dough, as it is added to the water)

For the seafood/sauce:

• 2 large eggs, beaten
• 1 shallot finely diced
• 1 clove crushed garlic
• 2 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 2/3 cup clam juice (white wine or chicken broth can be substituted)
• 1 ½ cups 2% evaporated milk (half and half or whipping cream can be substituted)
• 1 can Skipper Otto smoked sockeye salmon (or cooked fillet of salmon/ arctic char can be substituted)
• Frozen Skipper Otto pink and spiny scallops as needed
• Salt and pepper to taste
• Freshly grated parmesan to finish
• Chopped parsley – garnish

Directions

For the pasta:

1. Combine the flour and beaten eggs in a food processor and process until a firm dough ball forms. If the dough is too dry or too wet, add 1 teaspoon of water or flour at a time and continue to process until you get a firm dough ball.
2. Knead dough on a flour surface a few times then wrap in plastic wrap until needed. If you’re not going to use the dough in under 2 hours, store it in the fridge and bring it back up to room temperature before rolling.
3. Roll the pasta dough to the thinnest setting on your pasta roller and cut in to 2 cm/ ¾ inch ribbons
4. Boil water for the pasta

For the seafood/sauce:

1. In a large skillet, melt the butter over medium heat. Add the shallots and garlic and cook for 1 or 2 minutes until soft.
2. Reduce the heat to medium low and add the 2 tablespoons of flour to the softened shallots and garlic and cook for 2 minutes.
3. Add the clam sauce and stir for a few minutes until it thickens up. At this point make sure there are no lumps in your sauce. Then add the evaporated milk a bit at a time stirring constantly. 
4. Add the salmon and season with salt and pepper as required. Turn off heat and cover until needed.
5. Heat BBQ to high heat 
6. Add the frozen wild swimming scallops directly on to the grill. Once the shells open up, they’re good to go. This will only take 4 or 5 minutes
7. While the scallops cook, add salt to the pasta water and add the pasta. Cook the fresh pasta for about 4 minutes or cooked to your liking. If using dry pasta, cook per the package instructions.

Putting it all together:

1. Add the cooked pasta to the cream sauce and coat evenly. Add some of the pasta water if the sauce has thickened too much. 
2. Plate the pasta then add the scallops.
3. Finish with parmesan and garnish with parsley
   

Servings: 4 people

Recipe shared with us by our friend and member Steve W – see more of his recipe creations on Instagram