I've been cooking a lot from Gino D'acampo's pasta book after receiving it as a gift a few months ago. I'd never heard of him before but I've been completely won over. Although the book can be slightly samey in places, e.g. 'pasta baked with peppers and mozzarella' appears on the page before 'penne with roasted peppers and mozzarella', it contains some truly great recipes. My favourites so far are 'frittata di spaghetti' and this recipe, 'linguine avellinesi'.
Any long, thin pasta works well with this dish but I love bucatini which I found in Tesco - it's like a beefed up spaghetti with a hole in the middle. I always seem to overcook linguine and spaghetti so this shape works well for me.
While I've kept the ingredients the same I use different quantities because I've found that Gino's preferred amount of pasta (125g per person) produces gigantic platefuls of food. I use around 75g of pasta per person which provides 2 generous portions plus leftovers or 3 modest portions. And having leftovers is no bad thing as this makes a great lunch the following day.
I don't add any extra salt to this dish as the salmon is flavoursome enough and I've increased the vegetable count for a more balanced ratio of pasta to vegetables. As much as I love pasta there's a direct correlation between the amount I eat and the size of my waist so less pasta / more veg lets me have this dish as much as I like.
- Fill and boil the kettle.
- Wash the leeks well and slice into 0.5cm slices.
- Chop the peppers into 1cm cubes.
- Melt the olive oil and butter together in a medium sized saucepan over a gentle heat. Add the leeks and fry for around 5 minutes.
- While the leeks are frying, cook the pasta according to the instructions on the packet.
- Add the peppers to the saucepan and cook for 2 - 3 minutes.
- Add the chilli then the wine and allow the sauce to bubble for another 2 - 3 minutes so the alcohol evaporates.
- Add the salmon to the saucepan and stir gently. If you slice the salmon up before adding it to the pan it tends to break up into tiny pieces so I leave it in large pieces.
- Add the lemon zest and most of the parsley, reserving a bit to garnish at the end.
- Once the pasta has cooked through, drain and add it to the sauce. Stir well to coat the pasta then turn off the heat and transfer to deep bowls, garnishing with the remaining parsley.