This spaghetti with hot smoked salmon, chilli and white wine recipe features tender pasta tossed with rich smoked salmon, a hint of spice, and a light, zesty sauce. Ready in under 30 minutes!
This elegant pasta recipe is absolutely delicious and is based on the recipe in Mary Berry's Quick Cooking recipe book.
It's an incredibly moreish dish that's very quick to make and one definitely to enjoy as a midweek meal or special date night dinner. Even better if the sun is shining outside and you can enjoy a glass of wine with it too!
As I've noted in the tips below, try experimenting with different flavours of hot smoked salmon, for example: plain, chilli, lemon and herbs, or chipotle chilli. I think they'd all work well with this recipe. But if you fancy being a brave soldier, why not try making your own hot smoked salmon! Follow the process in our Hot Smoked Salmon Club Sandwich recipe.
Tips
- Salmon - feel free to experiment with different flavours of hot smoked salmon that your supermarket or fishmonger offer...or be brave and try making your own following the process in our Hot Smoked Salmon Club Sandwich recipe.
- Chilli - leave the seeds in the chilli if you'd like more heat or garnish with a sprinkle of chilli flakes.
- Gluten-free option - use gluten-free spaghetti or other pasta varieties.
- Non-alcoholic option - replace the white wine with chicken or vegetable stock.
- Herbs and spices - try different herbs like dill or chives for brightness. Smoked paprika or garlic will give extra depth.
- Creamy twist - for a richer sauce try stirring in a splash of cream or creme fraiche.
- Add vegetables - include spinach, cherry tomatoes or peas for added nutrition and colour.
- This spaghetti with hot smoked salmon, chilli and white wine recipe is easily adapted if you're cooking for more people, or can be halved for serving one.
FREQUENTLY ASKED QUESTIONS
Yes, cold smoked salmon can work, but it will have a softer texture. Add it just before serving to avoid overcooking.
Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay for the best flavour. Avoid sweet wines.
The dish is best served fresh, but you can prep the sauce and cook the pasta in advance. Combine and reheat gently before serving.
Pair it with a crisp green salad, garlic bread, crusty bread, or steamed asparagus for a complete meal.
Reheat gently in a skillet or frying pan with a splash of water or stock to prevent the pasta from drying out.
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How to make this Spaghetti with Hot Smoked Salmon, Chilli and White Wine
Ingredients
- 150g dried spaghetti
- 75ml white wine
- 180g hot smoked salmon fillets, skin removed and broken into large chunks (see Tips)
- 2 tbsp olive oil
- 1 banana shallot, thinly sliced
- 1 fresh red chilli, deseeded and diced or 0.5 tsp chilli flakes (see Tips)
- 1.5 tbsp chopped parsley
- 0.5 tsp dried tarragon
- juice of half a lemon
- salt and freshly ground black pepper
- freshly grated parmesan, to serve
Instructions
- Cook the spaghetti in boiling salted water according to the packet instructions, then drain, reserving some of the cooking water.
- 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 to 4 minutes until the fish is warmed through. Remove from the heat and set aside.
- Heat 1 tbsp of the olive oil in a large frying pan over a medium heat. Add the sliced shallot and fry for 5 minutes. Add the chilli and fry for a further 15 seconds.
- Remove the salmon from the pan with a slotted spoon and set aside.
- Pour the wine from the salmon pan into the shallot mixture, then add the drained spaghetti with the salmon, herbs, lemon juice and remaining tbsp of olive 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 (be careful not to toss too energetically, as you want to keep the salmon in large pieces).
- Serve with the freshly grated parmesan and some crusty bread with oil...and a glass or 2 of white wine!
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Spaghetti with Hot Smoked Salmon, Chilli and White Wine
Ingredients
- 150 g (¾ cup) dried spaghetti
- 75 ml (⅓ cup) white wine
- 180 g (6.4 oz) hot smoked salmon fillets skin removed and broken into large chunks (see Notes)
- 2 tbsp olive oil
- 1 banana shallot thinly sliced
- 1 fresh red chilli deseeded and diced or 0.5 tsp chilli flakes (see Notes)
- 1.5 tbsp chopped parsley
- 0.5 tsp dried tarragon
- juice of half a lemon
- salt and freshly ground black pepper
- freshly grated parmesan to serve
Instructions
- Cook the spaghetti in boiling salted water according to the packet instructions, then drain, reserving some of the cooking water.
- 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 to 4 minutes until the fish is warmed through. Remove from the heat and set aside.
- Heat 1 tbsp of the olive oil in a large frying pan over a medium heat. Add the sliced shallot and fry for 5 minutes. Add the chilli and fry for a further 15 seconds.
- Remove the salmon from the pan with a slotted spoon and set aside.
- Pour the wine from the salmon pan into the shallot mixture, then add the drained spaghetti with the salmon, herbs, lemon juice and remaining tbsp of olive 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 (be careful not to toss too energetically, as you want to keep the salmon in large pieces).
- Serve with the freshly grated parmesan and some crusty bread with oil...and a glass or 2 of white wine!
Notes
- Salmon - feel free to experiment with different flavours of hot smoked salmon that your supermarket or fishmonger offer...or be brave and try making your own following the process in our Hot Smoked Salmon Club Sandwich recipe.
- Chilli - leave the seeds in the chilli if you'd like more heat or garnish with a sprinkle of chilli flakes.
- Gluten-free option - use gluten-free spaghetti or other pasta varieties.
- Non-alcoholic option - replace the white wine with chicken or vegetable stock.
- Herbs and spices - try different herbs like dill or chives for brightness. Smoked paprika or garlic will give extra depth.
- Creamy twist - for a richer sauce try stirring in a splash of cream or creme fraiche.
- Add vegetables - include spinach, cherry tomatoes or peas for added nutrition and colour.
- This spaghetti with hot smoked salmon, chilli and white wine recipe is easily adapted if you're cooking for more people, or can be halved for serving one.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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