Sea Shell Pasta with Salmon, Smoked Haddock and Broccoli

This pretty mixture of colours tastes every bit as good as it looks. It would not really be appropriate to add Parmesan cheese.


  • 375 g (12 oz) broccoli florets, trimmed and sliced thinly
  • 375-425 g (12-14 oz) small pasta shells (depending on appetites)
  • 2 tablespoons extra virgin olive oil
  • 40 g (1½ oz) butter
  • 2 large cloves garlic, chopped finely
  • 2.5 cm (1 in) piece fresh root ginger, peeled and chopped finely
  • 425 g (14 oz) salmon tail, filleted, skinned and sliced into 2.5 cm (1 in) pieces
  • 300-375 g (10-12 oz) smoked haddock fillets, skinned and sliced into 2.5 cm (1 in) pieces
  • 3 tablespoons double cream
  • 2 heaped tablespoons fromage frais
  • Sea salt and black pepper


Cook the broccoli in boiling salted water for 3–4 minutes, then drain and leave on one side. Cook the pasta in plenty of boiling salted water until al dente.

Meanwhile, put the olive oil and butter in a deep frying pan over a medium heat. Add the chopped garlic and ginger and cook for 2 minutes, then add the sliced salmon and haddock and stir around gently with a wooden spoon for 4–5 minutes until just cooked. Stir in the cooked broccoli, then the cream and fromage frais and season to taste with plenty of black pepper and some sea salt. Remove the pan from the heat.

Drain the pasta and rinse under cold running water. Reheat in the rinsed-out saucepan, then turn it into a warm serving bowl. Add the sauce, mix it roughly into the pasta with a wooden spoon and serve at once.