Tagliatelle with Peas and Salmon

peas, garlic, and parsley all part of the simple pasta fish sauce

Tagliatelle with peas and salmon is made with the very versatile, you guessed it, tagliatelle pastashape .  We used salmon and peas as the main ingredients, but you can substitute shrimp or any other firm flesh fish to serve with the peas and tagliatelle.

Tagliatelle with Peas and Salmon
Prep time
Cook time
Total time
Serves: 3-4
  • ¼ - ½ pound of tagliatelle (we used Pastificio Vicidomini)
  • 1 cup of frozen peas (frozen peas are great and if you can find the organic variety even better)
  • 3-4 pieces of garlic, finely minced
  • ½ pound of salmon, cut into 1 inch strips
  • Extra virgin olive oil
  • 1 bunch of Italian parsley
  • 2-3 tablespoons of dry white wine
  • Kosher salt and freshly ground black pepper
  1. In a large pan saute the garlic and parsley over a medium flame, add enough extra virgin olive oil to cover the entire bottom of the pan. Cook for 5 minutes and add the salmon and white wine. Cook until the salmon is about half way done and add the peas.
  2. Add Kosher salt and freshly ground pepper, stir well, and turn off the flame (the residual heat will cook the peas and finish the fish). Drain the tagliatelle and save some of the pasta water.
  3. Add the pasta to the pan containing the sauce/condiment and stir well, add extra virgin olive oil, some of the starchy pasta water if your sauce is not loose enough, and a bit more chopped parsley.

the finished tagliatelle pasta dish with salmon, garlic, parsley, white wine, and extra virgin olive oil
the fish sauce with peas, salmon, garlic, parsley, and extra virgin olive oil; note this picture contains a second fish but it's not needed for the recipe below

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