📝 About This Recipe
A quintessential Italian 'primo piatto' that rose to fame in the 1980s, this dish combines the playful shape of butterfly pasta with the luxurious silkiness of a vodka-splashed cream sauce. The richness of the Atlantic salmon is perfectly balanced by a bright zest of lemon and the herbal lift of fresh dill, creating a sophisticated yet comforting meal. It is a celebratory dish that feels high-end but comes together with effortless elegance in under thirty minutes.
🥗 Ingredients
Pasta and Water
- 1 pound Farfalle pasta (high-quality bronze-cut preferred)
- 2 tablespoons Kosher salt (for the pasta water)
The Salmon
- 12 ounces Fresh salmon fillet (skin removed, cut into 1-inch cubes)
- 1 tablespoon Olive oil (extra virgin)
- 1/2 teaspoon Sea salt and black pepper (to taste)
The Sauce Base
- 2 tablespoons Unsalted butter
- 1 large Shallot (very finely minced)
- 2 cloves Garlic (pressed or grated)
- 1/4 cup Dry white wine or Vodka (Pinot Grigio or a clean vodka)
Cream and Aromatics
- 1.5 cups Heavy cream (at room temperature)
- 1 teaspoon Tomato paste (for a hint of blush color)
- 1 piece Lemon (zested and juiced)
- 3 tablespoons Fresh dill (finely chopped)
- 2 cups Baby spinach (optional, for color and nutrition)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
👨🍳 Instructions
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1
Bring a large pot of water (about 4-6 quarts) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt.
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2
Add the farfalle to the boiling water. Stir occasionally to prevent sticking and cook until 'al dente'—usually about 1-2 minutes less than the package directions. Reserve 1 cup of starchy pasta water before draining.
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3
While the pasta cooks, pat the salmon cubes dry with paper towels and season lightly with salt and pepper.
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4
In a large skillet or wide saucepan, heat 1 tablespoon of olive oil over medium-high heat. Sear the salmon cubes for about 2 minutes total, just until opaque on the outside but slightly rare in the center. Remove salmon to a plate and set aside.
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5
Reduce the skillet heat to medium. Add the butter. Once melted and foaming, add the minced shallots and cook for 2-3 minutes until translucent and soft.
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6
Stir in the garlic and the teaspoon of tomato paste. Cook for 1 minute until the garlic is fragrant and the paste turns a deep rusty red.
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7
Pour in the white wine (or vodka) to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid simmer and reduce by half.
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8
Slowly pour in the heavy cream. Bring to a gentle simmer (do not let it boil vigorously) and cook for 3-4 minutes until the sauce begins to thicken slightly.
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9
Whisk in the lemon zest and 1 tablespoon of lemon juice. Taste the sauce and adjust seasoning with salt and pepper.
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10
Add the baby spinach (if using) and stir until just wilted. Fold in the grated Parmigiano-Reggiano until melted and smooth.
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11
Add the cooked farfalle directly into the sauce. Toss gently to coat every 'bow-tie' in the cream.
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12
Gently fold the seared salmon cubes and the fresh dill into the pasta. If the sauce seems too thick, add a splash of the reserved pasta water to emulsify and loosen it.
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13
Divide into warmed bowls and serve immediately, garnished with an extra sprig of dill or a crack of black pepper.
💡 Chef's Tips
Always reserve your pasta water; it is 'liquid gold' for creating a silky sauce that clings to the farfalle. Don't overcook the salmon during the initial sear; it will finish cooking through when folded into the hot pasta and sauce. Use room temperature cream to prevent the sauce from curdling when it hits the acidic lemon and wine. If you prefer a smokier flavor, substitute half of the fresh salmon with chopped smoked salmon (lox). Ensure the shallots are minced very finely so they melt into the sauce texture rather than providing a crunch.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Gavi di Gavi or a dry Sauvignon Blanc. Serve alongside a simple arugula salad with a light vinaigrette to cut through the richness of the cream. Warm crusty ciabatta bread is essential for mopping up the leftover sauce. A side of roasted asparagus or steamed broccolini provides a lovely green contrast to the pink salmon. Finish the meal with a light lemon sorbet to cleanse the palate.