Tripolina Lunga is a thick cut pasta with frilled edges – I have no idea what it means but knowing the Italians it means something like “hair of wench” or “long folklore fable” – whatever it’s definition, the reason I chose this pasta for tonight’s meal is that it perfect for holding onto sauce – trapping it in every frill so that every mouthful is as flavour filled as possible. I had some smoked salmon lying around in the fridge that I knew would make a delicious little pasta dish so settled on that as my inspiration – after a bit of rummaging, I came up with this dish and dare I say, it was pretty much perfect! Rich yet light, smoky and fresh – a triumph!
INGREDIENTS: (Serves 2)
1 tablespoon butter
1/2 tablespoon extra virgin olive oil
1/2 red onion (finely diced)
1/2 stick celery (finely diced)
1 clove garlic (sliced)
1/2 cup frozen peas
2 cups baby spinach and rocket combined
1/2 cup white wine
100g packet smoked salmon
1 cup double cream
Salt & Pepper
2 tablespoons celery leaves (finely chopped)
Tripolina Lunga pasta (enough for 2 people – you decide) (you can use any pasta you like such as fettucini, linguini or penne)
Bring a large pan of salted water to a boil – add the pasta and cook to the packet instructions.
Meanwhile, heat the butter and oil in a large frying pan over a moderate/high heat. Cook the onions and celery for 3 minutes until just soft. Add the garlic and cook for 30 seconds before adding the peas and white wine – let this sizzle briefly then add about 1 cup of the pasta cooking water – let it simmer for 30 seconds before adding salmon, spinach and rocket. Stir a couple of times before adding the cream. Let this sizzle for about 30 seconds to thicken a little then remove from the heat. Season with salt and pepper then set aside.
When the pasta is ready, drain briefly then tip straight into the sauce pan and toss to coat well.
Tip onto a large patter, or individual bowls. Sprinkle with the celery leaves and serve immediately.