Spaghetti with salmon and stracciatella with basil

To prepare spaghetti with salmon and basil stracciatella, start with the salmon. Remove the skin 1 and cut it into 3/4 inch cubes 2. Now take the basil leaves and separate them from the stems 3. Put a pot of water on the stove for cooking the pasta.

In a large pan, heat a drizzle of oil along with a clove of garlic and the basil stems 4. Let it infuse and add the salmon cubes 5. Add salt and pepper 6 and cook over high heat for 4 minutes. Meanwhile, grate the lemon zest and squeeze its juice.

When the salmon is well browned, deglaze with the lemon juice 7 and cook for another 1-2 minutes. Transfer the salmon cubes to a plate, draining them from the cooking fat and keeping the pan aside, as it will be used later for the pasta. Cover the salmon with a plate to prevent it from drying out. Toss the spaghetti into the boiling water 9 and cook it for half the time indicated on the package.

Meanwhile, in a tall container, pour the stracciatella, basil, and a tablespoon of oil 10. Blend everything until you get a smooth cream 11. After 5 minutes, drain the pasta (without discarding the cooking water) and transfer it to the pan where you cooked the salmon. Continue cooking the pasta, adding a ladle of cooking water as needed 12. This will form a delicious cream.

Add the stracciatella and basil cream 13 and toss everything together. Add the salmon cubes 14 and the lemon zest 15.

Also add a grind of black pepper 16 and toss the pasta well 17 before serving it 18.