Elegant and delicious family meals from the co-owner of Kitsch Cupcakes. Plus our Domestic Diva Silvena Rowe answers your kitchen queries and shares some of her favourite recipes.
Prep time: 10 mins Cooking time: 45 mins
Ingredients 1 shallot, finely chopped 2 tbsp olive oil, plus extra to serve 1 garlic clove, minced 2 tbsp capers, chopped 3 stalks marjoram 1/2 tsp cracked black pepper 1/4 cup fresh parsley, chopped 1/2 cup non-alcoholic white wine 1 cup fish or vegetable stock, heated 1 cup light cooking cream 450g fresh salmon, cut into large chunks 500g Fettuccine (or similar pasta), cooked according to package instructions and drained
Method 1. Heat a pan over medium-low heat and sauté shallots in olive oil until soft and translucent, about 5 minutes. 2. Add garlic, capers, marjoram stalks, black pepper and half the parsley. Cook for a few minutes, then add non-alcoholic wine and reduce it by half. 3. Add hot stock and cream, and simmer for 10 minutes over low heat, just until mixture thickens slightly. 4. Add salmon and cook for 5 minutes or until cooked through but not overdone. 5. Season cream sauce, toss with drained pasta, then sprinkle with remaining parsley and a drizzle of olive oil before serving.