Squid Ink Tagliatelle Salmon Leek pasta with Creamy Goat Cheese Peroni sauce

I really enjoy fresh pasta dishes and cooking with beer. Beer adds a sweetness to dishes especially in a creamy sauce. Peroni especially is super yummy to cook with, but any light beer will be perfect for this dish too!

What you’ll need:

• 1 cup of sliced leeks

• 1/2 cup of chopped bell peppers

• 1/4 cup chopped red onion

• 1/4 cup black olives

• 1/2 cup sliced cherry tomatoes

• 1/4 cup of artichokes

• 2 cloves of garlic

• 1 tsp butter

• 1 1/2 cup of thickly chopped fresh Salmon

• 500 grams of Squid ink pasta (can be found at Italian market)

• 3/4 cup 35% cream

• 1 cup fish stock

• 1 tbsp of flour

• 1 tsp of sugar

• 1/4 cup of Peroni (or any light beer)

• 1 tsp of butter

• 1/2 tsp of celery seeds

• 1 tsp of fennel seeds

• 1/2 tsp of ginger 

• Olive oil

• Crumbled goat cheese(about 1 tsp each person, but you can add more)

• Salt and pepper to taste

What you’ll do: (serves 4)

Boil and cook your pasta to taste and set aside. 

In a deep skillet, drizzle some olive oil, crushed garlic, sugar, leeks, onion and peppers, heat on medium low and make sure to sweat the vegetables until almost carmalized, for about 10 mins. 

Add the cherry tomatoes and butter, and cook another 5 mins. 

Add the flour to the skillet, cook 2 mins. 

Add the beer, cook two mins and add 1 cup of fish stock. 

Add the olives and the artichokes, cook another min. 

Add the cream and all the spices, including salt and pepper. 

After 2 mins, add the salmon. 

Add your pasta, mix and plate. 

Add crumbled goat cheese and mix into the pasta. We want it to melt into the sauce at this point, rather than on the skillet, the texture is better!

Top with sliced basil leaves and a lemon wedge!

Enjoy!!