Casarecce pasta with creamed salmon and white truffle sauce

Casarecce pasta is a shape that goes well with both meat and fish sauces. Today's recipe is truly scrumptious: the pasta is combined with a sauce of smoked salmon and creamed white truffles, light and aromatic to perfection. If you are accustomed to thinking that truffle dishes should always involve meat or mushrooms, you should realise that this is not always the case. White truffle is really delicate and goes well with salmon. You can easily find fabulous commercially made sauces such as the one we’re using today made from creamed salmon and white truffles, perfect to make a superb pasta dish, elegant and original. Try it and see.


  • pasta 300 grams Casarecce pasta
  • salmon 150 grams Smoked
  • onions A segment of white onion
  • sauce A little jar of salmon and white truffle sauce
  • cooking cream 75 millilitres Cooking cream
  • pepper
20 minutes Total time
15 minutes Active time
Serves 4 persons
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Start by putting the pasta on to boil in salted water. Now put a drizzle of extra virgin olive oil in a pan and heat. Add some chopped onion, reduce the heat to low and let the onion cook slowly. If necessary, add a little water so as to give the onion time to soften and brown well without burning. Cut the salmon into small pieces and add them to the pan. Stir for a few minutes, then add the cream. Mix well, then add a tablespoon or teaspoon of creamed salmon and truffle sauce (according to your preference). Mix everything together, add a ladle of water from the pasta cooking pan, and a grinding of pepper. Drain the pasta, add it to the pan with the sauce and, on a minimum flame, stir well so as to enable the pasta to absorb the sauce. Serve piping hot.

Truffles should be stored in the refrigerator wrapped in a paper towel or cotton cloth in order to allow it to retain its natural moisture. Note that black truffles keep longer, while white truffles will keep their essential characteristics for not more than a week.
It appears that the name "truffle" comes from the Latin "terra tufule tubera", as truffles resemble tufo, a porous stone which is common in Italy.

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