Farfalle Al Salmoné Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp coarse salt. Add farfalle and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain pasta and set aside.

Sauté aromatics

In a large sauté pan or shallow skillet over medium heat, melt 2 tbsp unsalted butter with 1 tsp olive oil. Add the minced shallot and cook, stirring, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Build sauce

Stir in 1 tbsp tomato paste and 0.5 tsp smoked paprika; cook 1 minute to deepen the tomato flavor. If using white wine, pour in 60 ml and simmer until reduced by half, about 2 minutes. Pour in 240 ml heavy cream, bring it to a gentle simmer, then reduce heat to low.

Season & thicken

Stir in 40 g grated Parmesan, 1 tsp lemon zest, 1 tbsp lemon juice, 0.5 tsp salt and 0.5 tsp freshly ground black pepper. Simmer gently 2–3 minutes until the sauce slightly thickens. If the sauce becomes too thick, loosen it with 2–4 tbsp of the reserved pasta water; if too thin, simmer an extra minute or two.

Add pasta to sauce

Add the drained farfalle to the skillet with the cream sauce. Toss gently over low heat to coat the pasta, adding reserved pasta water a tablespoon at a time as needed to reach a silky consistency (use up to 120 ml).

Incorporate smoked salmon

Remove the pan from direct heat. Add the torn smoked salmon (200 g) to the pasta and gently fold it in so the salmon warms through but does not overcook. The residual heat will soften the salmon without making it dry.

Finish with herbs & serve

Stir in 3 tbsp chopped fresh dill and, if using, 1 tbsp drained capers. Taste and adjust seasoning with additional salt, pepper or lemon juice as desired. Transfer to warmed plates or a serving bowl and sprinkle a little extra dill and an optional drizzle of olive oil before serving.