Pasta with seafood and salmon
Sometimes, when I'm short on time, I go straight for pasta with seafood or salmon. It seems to cook quickly and doesn't require much fuss. This time, I wanted to try something different for the sauce: a quick herb pesto with olive oil, a few pine nuts, and a slice of coarsely ground stale bread. I was inspired by a recipe I once saw that used pasta and stale bread. I thought it was interesting and it adds a nice crunchy texture to the pasta.
Quick Info
Total time: about 10-15 minutes
Preparation time: 5 minutes
Cooking time: 5-8 minutes
Servings: 2
Difficulty: easy
Recipe type: quick pasta with seafood and salmon
Ingredients
130 g pasta (castellane or any short, quality pasta)
125 g salmon (fillet, cut into large cubes)
a few raw, peeled shrimp
rings of squid (a few pieces, to taste)
(optional) clams
1 tablespoon olive oil
2 tablespoons pesto (ideally homemade, with extra garlic for seafood)
2 tablespoons peeled, finely chopped tomatoes
a stalk of celery (cut into pieces)
a splash of white wine
chili paste or a small finely chopped chili pepper
1 slice of stale bread, coarsely ground (for pesto)
a few pine nuts (for pesto)
garlic (for pesto and/or sauce, to taste)
a generous handful of fresh parsley and basil
salt and pepper, to taste
Preparation Method
1. Boil the pasta in salted water. If using short pasta, be mindful of the cooking time on the package – it should be al dente.
2. Meanwhile, in a deep skillet, add a tablespoon of olive oil and a splash of white wine. When it starts to sizzle, add the cubed salmon and squid rings. Cook for 1-2 minutes over medium heat.
3. Add the chopped celery and a bit of chili paste or chopped chili pepper. Stir in 2 tablespoons of pesto (or to taste). Let it cook for another 1-2 minutes, stirring occasionally.
4. When the pasta is almost done, use a slotted spatula to transfer it directly from the boiling water into the sauce. Do not rinse or drain it excessively.
5. Add the chopped tomatoes, a bit of garlic (if you want more flavor), and a bit more pesto if you prefer it more aromatic. Add a small ladle of the hot water the pasta cooked in to help bind the sauce.
6. Add the raw shrimp (and clams, if using) to the skillet. Gently stir and let it cook for another 1-2 minutes until the shrimp turn pink. Do not overcook them to avoid toughness.
7. Taste and adjust with salt and pepper if needed. Turn off the heat. Finally, add a generous handful of chopped parsley and basil.
8. Serve the pasta immediately while it's hot.
Why I Make This Recipe Often
For me, this is the kind of recipe I prepare when I need something quick, filling, and that doesn’t involve a lot of dirty dishes. Plus, the main ingredients are easy to find and can be adapted to what you have in the freezer or fridge. The pesto with stale bread changes the texture a bit, adding crunch, which I really enjoy in seafood pasta.
Tips and Variations
Tips
- Use short pasta so the sauce clings better.
- Do not wash the pasta after cooking; transfer it directly from the water to the skillet.
- Cook the shrimp quickly; otherwise, they become tough.
- You can make the pesto with leftover whole grain bread if you have it.
Substitutions
- If you don’t have salmon, you can use just seafood (shrimp, squid, clams).
- The pesto can be made with any mix of herbs, not just basil and parsley.
- Pine nuts can be replaced with walnuts or almonds if you don’t have them on hand.
Variations
- You can add grated lemon zest if you prefer a fresher note.
- Instead of chili pepper, you can use chili flakes.
- If you don’t like celery, you can omit it.
Serving Ideas
- Serve the pasta with a glass of dry white wine or sparkling water.
- You can sprinkle a bit more coarsely ground stale bread on top for extra texture.
Frequently Asked Questions
What type of pasta works best?
Any short or short-twisted pasta (like castellane, penne, fusilli) works well for this recipe. They hold the sauce better than long pasta.
How long should I cook the salmon and seafood?
No more than 2-3 minutes each, to avoid drying them out or making them rubbery. A few minutes over medium heat is sufficient.
Can I make the pesto in advance?
Yes, pesto can be made 1-2 days in advance and stored in the fridge in a small jar, covered with a bit of olive oil.
Do I have to use all types of seafood?
No, you can use whatever you have or prefer. The recipe works well with just salmon or just shrimp.
Nutritional Values
Values are estimated per serving:
Calories: approximately 450-500 kcal
Protein: 25-30 g
Fat: 12-15 g (depending on oil and fish)
Carbohydrates: 60-65 g
Fiber: 3-4 g
Amounts may vary depending on the type of pasta, the amount of pesto, and how much oil you use.
Storage and Reheating
Pasta with seafood and salmon is best enjoyed immediately after cooking. If there are leftovers, they can be stored in the fridge in a sealed container for up to 24 hours, but the seafood will not have the same texture when reheated. Reheat over low heat with a spoonful of water, just enough to warm it up, not hot. Ideally, you should not keep or recycle this recipe for multiple days.
Ingredients: For 2 people, I used 130 grams of pasta; I used Barilla Castellane, but feel free to use any quality pasta (in my opinion, Barilla is the best industrial pasta, but I prefer to buy fresh or dried Italian pasta when I can; if not, I have Barilla as a backup and I'm satisfied with it). Additionally, you will need 125 grams of salmon (I know I had a small piece left), some shrimp, a few rings of squid, clams (optional), a tablespoon of olive oil, 2 good tablespoons of pesto (I always make it at home, and for the seafood version, I add garlic), 2 tablespoons of finely chopped peeled tomatoes, plenty of parsley and basil, a bit of white wine, a stalk of celery, and chili paste or finely chopped chili.
