Mafalde with salmon and tomato sauce

Ingredients for 3 servings:

• 350 g salmon fillet(s)
• Dill, fresh
• 230 ml dry white wine
• salt and pepper
• 6 tomatoes, peeled and diced
• 150 ml whipped cream
• 350 g pasta (Mafalde, special wide pasta or other ribbon pasta)
• 120 g crab

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Place the salmon in a large pan. Add a few dill sprigs, pour in the wine, and season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer, covered, for 5 minutes, until the salmon can be easily shredded. Remove from the pan and let cool slightly, reserving the cooking liquid. If necessary, discard any remaining skin and bones, then shred the salmon meat into large pieces. Add the tomatoes and cream to the reserved cooking liquid. Bring to a boil, then reduce the heat and simmer for 15 minutes until the sauce thickens. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and transfer to a warmed serving dish. Add the salmon and crab to the sauce and stir gently until coated with the cream. Spoon the salmon sauce over the pasta, toss to coat, garnish with dill sprigs, and serve.