The buttery flavor of pan seared salmon is a nice match for the scent of truffle oil. Taggiasca olives give the dish freshness and fruity saltiness. Corzetti pasta with pan seared salmon, olives and truffle oil is a perfect first or main course for the Feast of the Seven Fishes (the Vigil, in Italy).
Corzetti pasta with pan seared salmon, olives and truffle oil
Ingredients (serves 4):
For the sauce:
2 salmon fillets (about 400 gr fresh salmon)
taggiasca olives (or any olives or your choice)
extra virgin olive oil with white truffle
extra virgin olive oil
1 garlic clove
black pepper
Prepare the pasta dough following this corzetti recipe.
Pour some extra virgin olive oil into a large saucepan and heat. Add the garlic and cook until it is a nice golden brown. Now remove the garlic and add the salmon fillets. Cook for 3 minutes on medium heat. Turn the salmon over and cook for another 4/5 minutes or until browned (you’ll know salmon is done when it flakes easily). Remove from heat and let cool for a few minutes.
Using a fork, flake the salmon fillets into bite-sized pieces. Transfer the fish into the bowl and add the taggiasca olives. Set aside.
Cook the corzetti pasta until al dente. Drain the pasta and add it to the fish.
Season with truffle oil, black pepper and serve immediately.