This is another delicious, light pasta from Giada DeLaurentis. I chose it because the ingredients are simple and I thought they would blend together wonderfully. Turns out, I was right!
I have made this dish many times, often for my friends and family. It always got rave reviews. So now I am sharing it and hoping you will try this recipe.
As Giada mentions, “it may seem like a lot of garlic, but because it is roasted, it contributes a mellow, nutty flavor that goes beautifully with the salmon”. I promise the garlic is mellow, and you will be able to kiss whomever you want afterward!
Send me your comments and let me know how you liked it. I would love to hear from you!
I will be going on vacation until October 31, so I will not be posting until I return. There will be many interesting experiences to share with you when I get back. Looking forward to it!
Ingredients for the Fusilli
2 whole heads of garlic (roasted)
2 tbsp. olive oil
1 pound of fusilli pasta
1/2 cup white wine
1 cup of chicken broth
1 pound of salmon (skinless), cut into 1 inch cubes
Zest and juice of 1 lemon
1 tbsp. fresh rosemary (or 1/2 tbsp. dried)
2 tbsp. extra-virgin olive oil
2 tbsp. drained capers
1/2 tsp. kosher salt (plus 1/2 tsp. set aside)
1/2 tsp. pepper (plus 1/2 tsp. set aside)
Preheat the oven to 400.
Cut the heads of the garlic in half crosswise and place on a sheet of aluminum foil. Drizzle with the olive oil and season with salt and pepper. Fold the foil up and around the garlic, making sure it stays flat. Fold the edges to seal in a tight packet. Place in the oven and roast until soft, around 60 minutes. Let the garlic cool slightly, then squeeze the cloves out of the skin. Mash half off the roasted garlic into a paste with the back of a fork. Set aside the other half.
Bring a large pot of water to a boil. Salt the water generously and add the pasta. Cook until tender but firm to the bite, stirring occasionally about 8-10 minutes. Drain and set aside.
Combine the wine and the chicken broth in a large, heavy skillet and bring to a simmer. Add the mashed roasted garlic and stir to dissolve. Simmer uncovered for 4 minutes. Add the salmon, cover and simmer for 4 more minutes.
Remove from the heat and add the remaining whole roasted garlic, the lemon zest and juice, rosemary and the cooked pasta. Stir to combine.
Add the extra-virgin olive oil, capers 1/2 tsp. salt and 1/2 tsp. pepper and stir once more.
It’s that Simple!
