Creamy Cuttlefish Ink Pasta with Salmon, Kale, and Peas
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Ingredients & Equipment
What we send
- 1 clovegarlic
- 6 ouncesdinosaur kale
- 10 ounceswild Alaskan salmon
- 8 ouncescuttlefish ink trumpets
- 1/8 teaspooncrushed red pepper
- 1/3 cupheavy cream
- 1 cuppeas
What You’ll Need
- 12" large pot
- aluminum foil
- baking sheet
- 12" large pan
Prepare IngredientsPreheat 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.
Cook Cuttlefish Ink PastaAdd salt generously to pot of boiling water. Stir in pasta and cook until al dente, 6-8 minutes. Reserve 1 cup pasta cooking water, then drain and set aside.
Roast SalmonWhile 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.
Simmer SauceWhile 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.
Season Cuttlefish Ink PastaUsing 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. Taste and add salt and black pepper as needed.
Plate Cuttlefish Ink PastaServe pasta and salmon on your favorite plates and enjoy.