This recipe was originally written for smoked white fish. Our clients wanted fresh salmon so we roasted some salmon fillets. You get the recipe 2 ways
1pound/450g linguine OR penne pasta
6 tablespoons/90ml olive oil
3 large shallots, finely chopped (about 3/4 cup/180ml)
1 1/2 tablespoons/22ml finely chopped garlic
1 1/2 pounds/675g cherry tomatoes, halved (about 24 tomatoes)
large handful fresh parsley, finely chopped r
3/4 teaspoon/4ml dried crushed red pepper (Optional)
*18 ounces/510g smoked whitefish (chunks),* skinned, boned, coarsely flaked (original)
*18 ounces/510g fresh salmon fillets skinned
olive oil to drizzle
salt and pepper
Preheat oven to 400F/200C/Gas 6
On a lined baking sheet place the salmon fillets. Drizzle with olive oil and season both sides with salt and pepper. Place in preheated oven and bake for 10-15 minutes, making sure you can flake the fish, but it is still slightly undercooked in the middle.
Bring a large pot of water to boil. Season liberally with salt. Add pasta, stir and shut off heat and leave covered for 19 minutes. Drain reserving 1 cup/250ml of cooking water.
Heat oil in heavy large skillet over medium heat. Add shallots and garlic. Sauté until shallots begin to soften, about 2 minutes. Reduce heat to medium-low. Add tomatoes, most of the parsley (reserving some for garnish) and crushed red pepper and stir until tomatoes are just tender, about 8 minutes.
*If using white fish now is the time to add it and cook until heated through, about 3 minutes. Toss fish mixture with pasta. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with 2 tablespoons parsley.
*If using Salmon flake half of it and cut remainder into 5 equal portions. Toss the flaked fish with the pasta and tomato mixture. Add cooking water if the sauce needs to be loosened. Top pasta with the portioned salmon. Drizzle with a little olive oil and sprinkle with parsley.
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