Stranger Foods

Smoked salmon pasta with sauce vièrge

Serves 4 | Prep 15 mins | Cook 15 mins

The refreshing sauce is one of my favourites and I often serve this dish as a first course for a special occasion. I also like to serve scallops on a pool of this sauce, or meaty fish like tuna or red mullet, which are improved by the combination of the herbs and the lemony sharpness. Use the black-and-cream-striped bow-shaped pasta for this recipe, if you can find it. It is known as farfalle zebra and is made black by the addition of squid ink.

Source: Herbs: Delicious Recipes and Growing Tips to Transform Your Food

Ingredients

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Imperial

x0.5

2 ripe tomatoes
75 ml olive oil
1 shallot, finely chopped
3 tbsp lemon juice
12 coriander seeds, crushed
400 g farfalle pasta
16 large basil leaves, finely chopped, plus extra leaves to serve
16 large coriander leaves, finely chopped
1 tsp balsamic vinegar
300 g smoked salmon, cut into strips
sea salt and freshly ground black pepper

Instructions

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With a sharp knife, cut a cross in the skin of each tomato at the base, then put them in a heatproof bowl and cover with boiling water. Leave to stand for , or until the skins split, then drain, dip in cold water and drain again. Peel off and discard the skins, deseed the tomatoes and finely chop the flesh.
Heat 1 tablespoon of the oil in a frying pan and fry the shallot gently for about until softened. Add the rest of the oil, the lemon juice and crushed coriander seeds and heat gently. Then add the tomatoes and heat through.
Meanwhile, cook the farfalle pasta in boiling, salted water for , or until al dente.
Just before serving, season the tomato mixture with salt and pepper and add the herbs, then the balsamic vinegar. Cover and leave to rest while you drain the pasta and fold in the strips of smoked salmon. Arrange on serving plates, pour the sauce over the top and sprinkle with a few extra basil leaves.

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