Pasta with Wild Garlic and Smoked Salmon

Name: Pasta with Wild Garlic and Smoked Salmon (Pasta all’Aglio Selvatico e Salmone Affumicato)
Cuisine: Italian
Ingredients: 1 bunch wild garlic leaves; 450 g (1 lb) Fresh Pasta, or 400 g (14 oz) dried tagliolini, linguine or other thin pasta; 450 g (1 lb) Fresh Pasta, or 400 g (14 oz) dried tagliolini, linguine or other thin pasta; 450 g (1 lb) Fresh Pasta, or 400 g (14 oz) dried tagliolini, linguine or other thin pasta; 450 g (1 lb) Fresh Pasta, or 400 g (14 oz) dried tagliolini, linguine or other thin pasta; 2 tbsp olive oil; 1 large egg; 55 g (2 oz) unsalted butter; 1 small onion, finely sliced; 200 g (7 oz) smoked salmon, cut into small strips; salt and pepper to taste; salt and pepper to taste

Pasta all’Aglio Selvatico e Salmone Affumicato

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

This is one of those accidental recipes which I invented using what I had left over in the fridge. In fact, to be honest, many of the most successful recipes are created in this way!

Ingredients

1 bunch wild garlic leaves
450 g (1 lb) Fresh Pas

Europe
Italy
Fish course
Pescatarian

Method

Wash the garlic leaves, and cut into strips at the last minute. Make the fresh pasta as in the basic recipe, and cut into thin ribbons. Put aside. Bring a large saucepan of generously salted water to the boil.

Meanwhile, heat the oil in a small frying pan. Beat the egg with a little salt, and fry 2 omelettes as thin as a pancake. Cut these into little