Alla Madonna del Piatto's Spaghetti with Salmon and Brandy

Alla Madonna del Piatto Spaghetti with Salmon and Brandy

This isn't your average spaghetti recipe! Salmon and dash of brandy add a twist to this classic dish. 

Servings: 2-3

Pair With: Sangiovese or Rosé

Source: Letizia Mattiacci from Alla Madonna del Piatto Bed & Breakfast

INGREDIENTS

<p> 1 small onion, diced very finely<br /> 1 garlic clove, finely minced<br /> 1 tablespoon extra virgin olive oil, plus extra for finishing white wine (optional)<br /> 10 ounces canned diced tomato (or fresh, in season)<br /> 3 ounces smoked wild salmon, diced<br /> 2 tablespoons heavy cream<br /> 1/2 pound good quality spaghetti (possibly bronze drawn)<br /> 1 fresh red chili pepper, sliced (optional)2-3 tablespoon brandy<br /> 2 tablespoon chopped flat leaf parsley</p>

DIRECTIONS

<p> Start heating your water to cook the pasta according to package directions. Using a shallow pan – a frying pan with high sides is ideal – sauté the garlic and onion in 1 tablespoon olive oil over very low heat. If the onion starts browning, deglaze with a little white wine. Add the diced tomato, cover and simmer until a little thicker, about 5 minutes. Add the salmon and cream, bring back to simmering temperature and switch off. You don’t want to cook the flavor of the salmon away. The whole preparation should take no more than 7-8 minutes.</p> <p> Meanwhile, cook the spaghetti according to package instructions until al dente. When the pasta is cooked, turn the heat under the saucepan to high. Drain the pasta and transfer into the saucepan.  Add the chili pepper now, if using.</p> <p> Stir the pasta quickly into the sauce as explained here. Add some pasta water – up to one tablespoon per person – and stir some more until the excess liquid is absorbed. Add a generous dash of brandy  and stir again to incorporate. Sprinkle with parsley . Serve on warm plates with a drizzle of fruity extra virgin olive oil.</p> <p>  </p> Chef's Notes: <p> "I still remember the arrival of cream in my life. My mum did not use cream, she was Sicilian. By her law, a sauce is red and must be made with tomato and olive oil. A stick of butter lasted easily a couple of months in our fridge as she had no use for it…Then the 70′s and ’80s exploded with all sorts of sophistication. Tortellini with cream and ham, crepes rolled with Bechamel and champignons, tiramisu, pannacotta…Please note the quality of the ingredients and the modest amounts of condiments which are necessary to achieve balance."<br /> --Letizia</p> <p>  </p> <p> Read about Touring & Tasting's visit to Alla Madonna del Piatto in this <a href="http://store.touringandtasting.com/blog/Cooking-Classes-in-Tuscany">blog post</a>.</p>