Summary

Ingredients

• 200 g taliatelle or fettuccine
• 250 g salmon fillet (s), skinless
• 300 g scampi, lare
• 4 sticks tarragon
• 1 shallot (s)
• 10 date tomato (s)
• 70 ml olive oil
• 1 chilli pepper (s)
• 1 spring onion (s)
• 3 clove (s) garlic
• pepper
• salt
• 1 shot alcohol (Martini dry)
• 1 pinch (s) sugar
• 1 splash lime juice

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Instructions

1. Free the scampi / prawns from the shell except for the tail fin, devein and marinate with the salmon fillet in olive oil, chopped, pitted chilli pepper, pressed garlic (2 cloves), the plucked leaves of three stalks of tarragon, a pinch of sugar and one Marinate a splash of lime juice for about an hour.
2. Cut the tomatoes into slices, set aside the finely chopped shallot, the sliced spring onion, a crushed clove of garlic and a stalk of tarragon.
3. Salt the pasta water and bring to the boil.
4. Put the prawns and salmon together with the marinade in a hot pan and fry until hot. Meanwhile, put the pasta in the saucepan.
5. After about two minutes, reduce the heat and turn the prawns and salmon. Spread the tomatoes, tarragon, shallot and garlic in the spaces, season with pepper and salt and add the shot of martini. After another three minutes, turn the heat to minimum and cover the pan loosely with aluminum foil.
6. Drain the pasta and place it on the plate as a nest, not too dry. First put the salmon and prawns in the middle of the pasta and then surround with the sauce.
7. Tip: I put the prawns in the noodle pot under the sieve insert and cooked the noodles in the bowl water. I think the pasta is taking on a slight scampy taste.