Garlic and Wine Sauce Pasta with Salmon and Caper Berries
Ingredients
- 4 salmon filets, skin removed
- 1 tbsp olive oil
- salt and pepper
- 1 lb fettuccine
- 3 tbsp olive oil, plus more for salmon
- 3 garlic cloves, minced
- 1 cup white wine
- 1 tsp salt
- ¼ tsp crushed red pepper flakes (adjust to taste)
- 1 lemon, quartered
- ¼ cup caper berries
Instructions
- Set oven on broil.
- Rinse salmon and pat dry. Drizzle with olive oil and season with salt and pepper.
- Place salmon on lower oven rack and broil for 12-15 minutes, depending on thickness of fish.
- Cook pasta according to package instructions, reserving half a cup of pasta water.
- While the pasta is cooking, prepare the sauce. Heat olive oil in a deep skillet or in a saucepan. Add garlic and cook until golden. Add white wine and pasta water and simmer until reduced by about a quarter. Season with salt and red pepper flakes. (Because the sauce is very loose at this point, the best way to test the seasoning is to dip a strand of pasta in the sauce and taste that. Adjust to your liking, keeping in mind that the caper berries are salty.)
- Strain pasta and then combine with sauce.
- Slice caper berries in half.
- Plate pasta with some caper berries and a filet of salmon on top. Finish with a squeeze of fresh lemon juice.
