Creamy Tuscan Salmon Fusilli Bucati Corti Pasta

This creamy Tuscan salmon fusilli bucati corti pasta is comfort food at its finest!

A tasty, seafood-inspired alternative to the viral Marry Me Chicken (if you know, you know), this pasta boasts a similar cream sauce, seasoned with sun-dried tomatoes, broth, garlic, and parmesan. Finished with cooked fusilli bucati corti pasta, its tight spirals trapping the rich cream sauce, and delicate flakes of salmon, this pasta has quickly become a new favourite. What’s not to love about a bowl of creamy seafood pasta?

Servings: 4 people

Prep Time: ~15 mins | Cook Time: ~20 mins

Ingredients

• 1 portion of salmon (approx 1lb, see notes)
• Salt & pepper to taste
• 1 tbsp oil from sun-dried tomatoes
• 1 tbsp butter
• 2 garlic cloves, finely diced
• 1/2 cup chicken broth or dry white wine
• 1 tsp lemon juice
• ⅓ cup sun-dried tomatoes in oil, roughly chopped
• 1 ½ cup heavy cream
• 1-2 cups (packed) fresh baby spinach
• ⅓ cup grated Parmesan
• 400g Fusilli Bucati Corti (or pasta of choice)
• Fresh basil to garnish, optional
• Red pepper flakes, optional

Directions

1. Start by bringing a large pot of salted water to a boil.
2. Pat dry the salmon fillet and carefully remove the skin. Cut into 4 pieces and season with a generous sprinkle of salt and pepper.
3. Heat the oil in a large pan over medium heat. Add the seasoned salmon pieces and cook on each side for around 2 minutes before removing from the pan. You want the salmon to be slightly undercooked, as it will be finished in the sauce.
4. Once the water has boiled, begin cooking the pasta as per the packet instructions. We recommend cooking for a minute or so under, so as not to let it overcook when later added to the pan.
5. Add the butter to your pan, and once melted, throw in the garlic. Allow to cook for a minute or so until fragrant.
6. Deglaze the pan with the white wine or chicken broth, stirring to incorporate. Then add the lemon juice and sun-dried tomatoes. Leave it to bubble for a few minutes.
7. Stir in the cream and parmesan, and allow to bubble for 1-2 minutes before reducing the heat to low. Add the cooked pasta and spinach to the pan, stirring to combine. Carefully flake the cooked salmon and add them to the pasta. Stir to coat and allow to cook for another minute or so, stirring to prevent sticking. 
8. Serve the cooked pasta in bowls with fresh basil and additional Parmesan.

Notes

• We recommend using one of our larger, thicker salmon species in this recipe, such as chinook, coho or chum.
• Want to give your sauce an additional flavour boost? Try adding a tablespoon of tomato paste before deglazing the pan with your wine or stock. 
• Once the pasta is stirred through the sauce, it will slowly begin to absorb the liquid. If you want to keep the sauce silky and creamy, we suggest ladling spoonfuls of the sauce on top of the pasta just before serving rather than combining the two in the pot.

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