Pasta Al Salmone is common on Italian restaurant menus that can be found in Naples, Rome, Milan and even Sicily. A complete meal based on fish scraps, pasta and leftover cooked greens that is soaked in a creamy white sauce. A comfort food that is full of rich flavor and appeal.
To reduce the calories of this dish, white sauce is used in place of reduced heavy cream.
In a medium size saucepan, melt butter and add flour. Cook for 2 mins. Pour in hot milk and whisk well. Bring to a boil and cook for 2 mins whisking swiftly. Add chopped thyme, grated parmigiano and season with salt, pepper and nutmeg to taste. Remove from the heat and stir in heavy cream. Keep sauce warm.
*Water can be subbed for stock or use flavoring or bouillon cube. Heat up liquid, add salt and parmigiano trimmings. Cover and let it simmer for 10 mins or so. Remove cheese scraps and discard. Cook pasta al dente. Reheat and loosen up bechamel with a bit of the pasta water if needed and toss in cooked pasta; reserve.
Mince shallots and garlic. In a large skillet, melt butter and toss in fish scraps. Add shallots and garlic. A couple of thyme sprigs can be added too. Sautée fish for about 4 minutes, then add chopped cooked or parboiled greens – Sautée 2 more minutes.. Set aside.
In a warm plate or large shallow dish, spoon out some of fish mixture and cover with some creamy pasta – repeat once and garnish with a few cappers. Enjoy!