Sea Shell Pasta with Salmon, Smoked Haddock and Broccoli

Preparation info
  • Serves


    Appears in
    The Cook's Companion: A step-by-step guide to cooking skills including original recipes

    By Josceline Dimbleby

    Published 1991

    • About

    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


    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