Garofalo Fusilli with Salmon and Pink Pepper

Fresh salmon, lemon and pink pepper to bring a fresh note to your pasta dish. Discover the recipe.

Recipe and Photography by Monique D’Anna

Preparation Time

30 minutes






  • 320 g Garofalo Fusilli

  • 300 g fresh salmon

  • 1 shallot

  • ½ glass of white wine

  • Parsley to taste

  • Salt to taste

  • Oil to taste

  • Lemon to taste

Product used


  • 1

    - Remove the skin from the salmon and cut it into squares.

  • 2

    - Clean and chop the shallot, sauté in oil, add the salmon and cook it for a few minutes, but not too long to avoid it drying out.

  • 3

    - Chop the parsley and cook the pasta in plenty of salted water for the amount of time on the pasta packet.

  • 4

    - Deglaze with the wine, add salt to taste, add the chopped parsley, pink pepper and a few lemon wedges.

  • 5

    - Drain the Garofalo Fusilli, add them to the sauce and stir gently. Serve hot.

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