- Course: Main Course
- Total Time: Under 4 Hours
- Skill Level: Easy
- Cost: Moderate
- Favorited: 14 Times
Sedanini al Profumo di Mare di Maria
I love salmon. It is one of my favorite fish, and I think that the taste of salmon with wild fennel is perfect. Maria is my auntie, my mamma’s sister. She makes this especially for me.
- 1 pound fresh salmon, cut into ½-inch cubes
- 1 large handful wild or domestic fennel leaves
- Juice of 1 lemon
- Salt and freshly ground black pepper
- ½ cup extra virgin olive oil
- 1 garlic clove
- 1 long sprig fresh rosemary
- 1 pound sedanini (see Note)
- 1 cup toasted breadcrumbs mixed with a pinch of cayenne pepper
1. Put the salmon, fennel, lemon juice, salt, and pepper in a bowl and let it sit at room temperature for about 2 hours to marinate.
2. Heat the olive oil in a large frying pan over medium heat. Add the garlic and rosemary and sauté for a minute or two until you smell the garlic. Lift the salmon out of the marinade with your hands and place it in the frying pan. Sauté the fish for 1 or 2 minutes, until it is opaque. (The lemon juice “cooked” the salmon, so you are just heating it to give it the flavor of the oil and a little color.) Add salt and pepper to taste.
3. In the meantime, bring a large saucepan of water to a boil. Stir in a small fistful of salt and the sedanini. Cook the pasta, stirring occasionally so it doesn’t stick together, until it is tender. Reserve a cupful of the pasta water. Drain the pasta quickly through a colander and add it to the frying pan with the salmon. Add a splash of pasta water and sauté the pasta with the salmon condimento for 2 minutes on high heat. Transfer the pasta to a serving dish, sprinkle with the toasted breadcrumbs, and serve very hot with more breadcrumbs on the table.
Tie your fennel together into a bunch so that it’s easy to lift out and toss when you’re done marinating the fish.
If the oil sizzles when you add the garlic, it’s too hot. Take the pan off the fire to cool before adding the garlic.
Sedanini rigate are short tubes with ridges on the outside, like penne, but without the pointed ends. We use sedanini with any creamy condimento or pesto that will stay inside the tubes.
© 2005 Wanda Tornabene and Giovanna Tornabene
Nutritional information is based on 1/8 teaspoon added salt per serving.