Creamy Salmon Pasta with White Wine

1. 1 Pastapack 450 g ≈ $1.37 80 g
2. 2 Lightly salted salmonpack 200 g ≈ $9.00 50 g
3. 3 Cream 20%pack 500 ml ≈ $3.00 75 ml
4. 4 Butterpack 180 g ≈ $1.58 10 g
5. 5 Dry white winepack 750 ml ≈ $9.00 25 ml
6. 6 Nutmeg to taste
7. 7 Ground black pepper 1 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil salted water for the pasta¹. Cut the salmon into small chunks and finely chop the garlic⁸.

2. Cook the pasta¹ for 8–10 minutes until al dente, drain, reserving ½ cup of pasta water.

3. Heat the butter⁴ in a skillet over medium heat, sauté the garlic⁸ for 30 seconds, then deglaze with the white wine and simmer for 2 minutes.

4. Stir in the cream³, nutmeg, and black pepper, bringing to a gentle boil and cooking for 3 minutes until slightly thickened.

5. Add the salmon and warm through in the sauce for 2 minutes—do not boil, or the fish will dry⁵ out.

6. Toss in the pasta¹, mix well, and thin with pasta water if needed. Season to taste and serve immediately.