About this recipe:A super-easy salmon recipe, that's simple to make and packed full of flavour. Pasta is tossed with salmon, olives and porcini mushrooms. Serve with grated Parmesan and ciabatta, if desired.
450g penne pasta
1 (213g) tin pink salmon, bones removed and lightly flaked
1 medium onion, finely chopped
25g dried porcini mushrooms
3 cloves garlic, crushed and finely chopped
1 bunch fresh oregano, finely chopped
2 teaspoons crushed chillies
4 tablespoons verjuice
6-8 green olives, pitted and finely chopped
2 tablespoons olive oil
4 tablespoons cream
salt and freshly ground white pepper to taste
freshly grated Parmesan cheese
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Method Prep:20min › Cook:20min › Ready in:40min
Place mushrooms in a small bowl, cover with boiling water and stand for 15 minutes. Squeeze water out of mushrooms and finely chop.
Put 1 tablespoon olive oil in a saucepan, add onions and toss. Place over medium-low heat and cook covered until onion turns transparent, stirring occasionally.
Add garlic and chilli and raise heat to simmer for 30 seconds.
Stir in oregano and mushrooms and continue to simmer for another 30 seconds.
Stir in salmon flakes and verjuice. Continue to simmer gently, stirring occasionally.
Bring salted water to the boil in a large saucepan. Add penne. Boil until al dente in texture.
During the last few minutes of boiling the pasta, add the green olives and the cream to the salmon sauce and raise the temperature lightly to reduce the moisture content.
Add the salt and pepper to taste.
Drain the pasta quickly, retaining a little of the moisture.
Return to the large saucepan, stir in the remaining olive oil, add eggs and stir through until the whites start to set, then add the salmon sauce and stir through.
Divide between four bowls and serve with the Parmesan cheese in a separate bowl at the table so guests can help themselves.
If you can't find verjuice, substitute in white wine vinegar or lemon juice.