Seafood and white sauce are a match made in pasta heaven. Plus this uses canned salmon - easy!
Serves 4 Prep Time 5 minutes Cooking Time 15 minutes
Noodles to Match: angel hair, fettuccine, linguine, spaghetti
1 tablespoon olive oil
1 1/2 tablespoons butter
3 tablespoons minced garlic
1 (213-gram) can pink salmon, drained
1/2 cup chicken stock or vegetable stock
1 (250-ml) pack all-purpose cream
1 1/2 teaspoons lemon juice
salt and white pepper to taste
2 teaspoons chopped dill
1 Heat oil and melt butter in a medium saucepan. Sauté garlic until fragrant. Add salmon and cook for 1 to 2 minutes.
2 Pour in stock and cream. Simmer for 10 minutes or until slightly thick.
3 Add lemon juice and season with salt and white pepper to taste. Continue to simmer for 1 minute. Stir in dill.
Related recipe: Crab and Shrimp Linguine with White Sauce
• Generally, about 60 grams of dried pasta per person for a first course or side dish and about 90 to 115 grams per person for a main dish.
• When matching sauces to pasta shapes, here's a simple rule of thumb: use wide, hollow or twisted shapes for chunky sauces; flat pasta for rich, creamy sauces; and thin, long pasta for light, oily, more liquid sauces.
Photography by At Maculangan | Prop Styling by Liezl Yap and Rachelle Santos | Cheeses available at Mickey's Delicatessen
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