Black pasta with scampi and salmon

Ingredients for 2 servings:

• 250 g black pasta (spaghetti or tagliatelle with squid ink)
• 2 shallots
• 1 garlic clove(s)
• 200 ml cream
• 100 ml fish stock or broth
• 200 g scampi or shrimp
• 1 salmon fillet(s) (approx. 150 – 200 g)
• 1 tbsp oil
• Salt
• Pepper from the mill
• e.g. white wine, dry wine, or lemon juice
• ½ bunch dill, finely chopped
• possibly lemon(s) – wedges, for decoration
• possibly dill for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Prepare the pasta according to the package instructions. Peel the shallots and garlic clove and dice them into small pieces. Sauté them in a pan with oil until translucent. Deglaze with cream and fish stock or broth, and simmer until the shallots are soft. Season with salt, pepper, and white wine or lemon juice. Meanwhile, dice the salmon fillet. Add the salmon cubes and scampi to the prepared sauce; let it simmer for a while; do not boil. Finally, stir in the finely chopped dill. Drain the pasta and let it drain. Divide between two warmed plates, spoon the sauce over the top, and garnish with dill sprigs and lemon wedges, if desired. The combination of black pasta, white sauce, pink fish and shrimp, and the green shrimp is very decorative. The pasta with cuttlefish ink emphasizes the fish flavor.