Well I’m going through a big fresh pasta phase now, it seems, so here’s another pasta recipe. If you still haven’t tried your hand at fresh pasta, this recipe is a great reason to get started. The flavors are fresh & bright & fishy & yummy and fresh pasta really makes it sing. I’ve always like capers with smoked salmon, but it turns out they’re a perfect match for fresh salmon as well. Note that searing the salmon in burning hot olive oil looks a little weird on paper, and I highly recommend you only do this with a very powerful exhaust hood (I do mine outside), but I think you’ll like the resulting crispy crust. And though it is a little tricky when you first start, I promise that making your own pasta gets easier every time. And if you need any assistance? Why, email your favorite pasta maker, of course, at john@hungryagain.net. Here’s another link for the Atlas Pasta Machine 
Tagliatelle with Salmon & Asparagus
serves 4
2 tablespoons olive oil
1 pound salmon fillet, skinned (about an inch thick)
1 teaspoon salt
1/4 cup minced yellow onion
3/4 pound asparagus, chopped
1/4 cup dry white wine
1/2 cup cream
1/4 cup minced fresh parsley
2 tablespoons capers
1 pound fresh pasta, cut to tagliatelle (or fettuccine, if you’re in Rome)
Heat oil in 12-inch nonstick skillet over high heat until almost smoking. Sprinkle salt on both sides of salmon, then sear in skillet for 5 minutes on the first side, 4 minutes on the second side. Remove salmon from pan and set aside. Add onion & asparagus to skillet and sauté, reducing heat to medium and stirring often, 4 minutes. Add wine and simmer 1 minute. Add cream and simmer until thickened, about 2-3 minutes. Stir in parsley & capers; taste for salt.
Cook pasta in boiling salted water until just done, then toss with sauce and serve.
Download or View PDF of recipe for printing.
