Tagliatelle with salmon (or tuna) and spinach
============================================== 2021-07-12

Comment: The salmon can be replaced by flaked tuna. Adjust the start of the cooking of the pasta in accordance with the time required for them to cook. Serve with grated Parmigiano Reggiano. If using tuna, add on top some grated Parmigiano Reggiano in the sauce.

Ingredients for 4 persons :

360+ g of tagliatelle
400 g or less young spinach leaves
1 small onion or 2 shallots
2 cloves garlic
3 dl white wine
2 dl cream
juice of 1 small lemon (or 1/2 large one)
~200 g smoked salmon or 300 g of flaked tuna
S + P
50 g grated Parmigiano Reggiano (only if using tuna)
Parmigiano Reggiano for serving


Wash, stem and dry the spinach (some spinach are washed, but they need to be stemmed)
Chop the onion (or the shallots)
Cut the garlic finely (or grate it when cooking)
Prepare liquids: cream, wine, lemon juice
Drain the tuna or cut the salmon into short strips
Weigh the pasta and prepare the salted water for cooking


Heat the water for the pasta and cook it according to Cooking the pasta.
Wilt the spinach in a pan with a little butter and a pinch of salt, set aside.
In a large enough sauce pan (to contain the cooked pasta), sweat the onion in a little butter or EVOO and a pinch of salt.
Add the garlic, cook for another 1 or 2 minutes and deglaze with the white wine. Reduce by 3/4.
Add the cream, the tuna (not yet the salmon if using), and the lemon juice. Heat, then add the spinach, mix well, separating the spinach leaves.
When the pasta is cooked, remove the sauce from the heat and mix in the grated cheese (only if using tuna). Season with pepper, check the salt.
Drain the pasta well, mix with a knob of butter or a splash of EVOO.
Add them over the sauce, add the salmon (if using), mix well, let rest a few minutes, and serve sprinkled with grated Parmigiano Reggiano.