Lemony Alaska Pink Salmon Bucatini
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
- 12 ounces bucatini pasta
- Kosher salt and freshly ground black pepper, to taste
- 6 tablespoons extra-virgin olive oil, divided
- 1 cup panko breadcrumbs
- 3 cloves garlic, minced and divided
- ¼ teaspoon crushed red pepper flakes
- 1 cup freshly grated Parmesan, divided
- 1 (14.75 ounce) can wild Alaska pink salmon
- Juice and zest if one large lemon
- 2 tablespoons fresh parsley leaves, chopped
- 1/3 cup heavy cream
Preparation
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Step 1 Prep Pasta
In a large pot of boiling salted water, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain well.
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Step 2 Prep Breadcrumbs
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add breadcrumbs and half of garlic and cook, stirring often, until browned and toasted, about 4-5 minutes. Season with salt and pepper, to taste. Remove from skillet and set aside.
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Step 3 Prep Sauce and Salmon
Heat remaining olive oil in the skillet. Add remaining garlic and red pepper flakes, and cook, stirring frequently, until garlic is golden, about 2-3 minutes. Add pasta, 3/4 cup Parmesan, cream, and 1/4 cup reserved pasta water. Cook, stirring constantly, and add remaining water as needed, 2 tablespoons at a time, until cheese has melted, and pasta is creamy.
Gently fold in salmon, lemon zest, and 1-2 tablespoons lemon juice and cook just until heated through, about 2-3 minutes. Season with salt and pepper to taste.
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Step 4 Serve
Serve immediately topped generously with breadcrumbs, remaining Parmesan, and parsley.
