Mary Berry's spaghetti with salmon, chilli and white wine - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s spaghetti with salmon chilli and white wine By You Magazine - February 24, 2019 Light and fresh, this spaghetti with salmon is an ideal dish for a summer’s evening and always goes down well. Georgia Glynn Smith SERVES 4 PREP TIME: 10 minutes COOK TIME: 12-15 minutes 300g (11oz) spaghetti 150ml (5fl oz) white wine 2 hot-smoked salmon fillets, skinned and sliced into large strips (see note) 4 tbsp olive oil 2 banana shallots, thinly sliced 1 fresh red chilli, deseeded and diced 3 tbsp chopped parsley 1 heaped tbsp chopped tarragon leaves juice of ½ lemon freshly grated Parmesan, to serve (optional) 1. Cook the spaghetti in boiling salted water according to the packet instructions, then drain, reserving some of the cooking water. 2. Meanwhile, pour the wine into a wide saucepan, cover with a lid and bring to the boil. Add the salmon, cover again with the lid and gently simmer for 3-4 minutes until the fish is just cooked. Remove from the heat and set aside. 3. Heat 2 tablespoons of the olive oil in a large frying pan. Add the shallots and fry over a medium heat for 5 minutes. Add the chilli and fry for a further 15 seconds. 4. Remove the salmon from the pan with a slotted spoon and set aside. 5. Pour the wine from the pan into the shallot mixture, then add the drained spaghetti with the salmon, chopped herbs, lemon juice and remaining oil. Season with salt and pepper, add a good splash of the reserved cooking water to loosen the sauce, if needed, and gently toss over the heat for a few minutes (see note). 6. Serve with some grated Parmesan, if you like. COOK’S NOTES Use standard fresh salmon fillets, if you prefer. Be careful not to toss too energetically, as you want to keep the salmon in large pieces. PREPARE AHEAD Best served straight away. FREEZE Not suitable for freezing. SAVE 20 PER CENT ON MARY’S NEW BOOK Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved