Linguine with saffron and salmon
1. Preheat the oven and place the salmon in a baking tin. Drizzle with oil. Sprinkle with basil leaves, season with salt and pepper. Grill for 8 minutes until it begins to brown.
2. Put the tomatoes and cream in a large pan and bring to boil. Lower the heat and simmer for 2 minutes, then add the saffron. Cook the pasta in a large pan with plenty of salted water. Add the salmon and the cream sauce and stir until fish is well coated. Drain the pasta reserving some of the liquid and add them to the sauce. Serve immediately garnishing with some basil leaves.
- 350 g. Thick salmon
- 1 tabl.sp. olive oil
- 1 tabl.sp. chopped basil leaves
- 6 ripe tomatoes finely diced
- 150 ml wiping cream
- A pinch of saffron
- 350 gr. Linguine
- Sea salt
- Black pepper