Sfoglini (a premium New York pasta purveyor), the cuttlefish ink pasta’s distinctive briny flavor makes it an especially great complement to seafood like the salmon in this dish.
Starchy pasta cooking water will give your sauce a perfect consistency and help it to cling to the noodles. Keep adding it until the sauce is silky—you may need more than you think.
1 clove garlic
6 ounces dinosaur kale
10 ounces wild Alaskan salmon
8 ounces cuttlefish ink trumpet pasta
⅛ teaspoon crushed red pepper
⅓ cup heavy cream
1 cup peas
1 tablespoon olive oil
12″ large pot
12″ large pan
1. Prepare Ingredients
Preheat oven to 425°F. Bring a large pot of water to a boil over high heat. Mince garlic. Rinse kale and thinly slice leaves, discarding stems. Rinse salmon and pat dry with paper towel.
3. Roast Salmon
While pasta cooks, season salmon on flesh sides with ¼ teaspoon kosher salt and black pepper as desired. Place skin-side down on a foil-lined baking sheet, transfer to oven, and roast until opaque, 8–10 minutes.
4. Simmer Sauce
While salmon roasts, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add as much crushed red pepper as desired, garlic, and kale and cook, stirring, until softened, 3-5 minutes. Stir in heavy cream and peas and cook until warmed through, 2-3 minutes more. Remove pan from heat.
5. Season Cuttlefish Ink Pasta
Using a fork, break roasted salmon into 1-inch pieces, discarding skin. Add to pan with sauce over medium heat. Add pasta and stir to combine. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is thick and clings to noodles (see Recipe Tip). Taste and add salt and black pepper as needed.
For interesting recipes and quality ingredients delivered to your door, sign up for Plated—get a free dinner for two with your first delivery.