Tagliatelle with salmon (or tuna) and spinach
============================================== 2026-02-27


Comment: Salmon can be replaced with flaked tuna. Adjust the pasta cooking time in order to be ready at the right moment. If using tuna, add a little extra grated Parmigiano Reggiano to the sauce. Fresh salmon can also be used.

Ingredients for 4 people:
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360+ g tagliatelle
400 g or less baby spinach leaves
1 small onion or 2 shallots
2 cloves garlic
200 ml white wine
200 ml cream
Juice of 1 small lemon (or 1/2 a larger one)
~200 g smoked salmon or 300 g flaked tuna or 400+ g fresh salmon
Salt and pepper
Butter or extra virgin olive oil
Parmigiano Reggiano for serving

Preparation:
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Wash, trim the stems, and dry the spinach (some spinach is already washed, but it still needs to be trimmed).

Finely chop the onion (or shallots).
Chop or smash the garlic.
Prepare the liquids: cream, wine, lemon juice.
Drain the tuna or cut the smoked salmon into short strips or cut the fresh salmon into small cubes (2 cm). Weigh the pasta and prepare the salted water for cooking.

Cooking:
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Boil the water for the pasta and cook it according to the Pasta Cooking Instructions.
Wild the spinach in a pan with a little butter or EVOO and a pinch of salt, then set aside.
In a pan large enough to hold the cooked pasta, sweat the onion or the shallots in a little butter or extra virgin olive oil with a pinch of salt.
Add the garlic, cook for another 1 or 2 minutes, and deglaze with white wine. Reduce by three-quarters.
Add the cream, bring to a boil, then reduce the heat.

Add the tuna or fresh salmon (not smoked salmon yet, if using), and the lemon juice. Heat gently (especially the fresh salmon, which should be barely cooked), then add the spinach. Mix well, separating the spinach leaves. Do not reheat to avoid overcooking the salmon if it is fresh. Season with pepper and check the salt.

When the pasta is cooked, ideally right now, transfer the well-drained pasta to the sauce, add the smoked salmon (if using), and mix.

Serve sprinkled with grated Parmigiano Reggiano, if desired.