spaghettini with rosemary butter, baby arugula, fennel seed and flecked salmon

I was feeling very inspired while browsing the labyrinth that is Eataly market yesterday evening. Nestled in the small flatiron district of NYC, this place is truly special. I've visited this market only three times (they opened last july) and I tear up a little bit each time. I couldn't ask for more from a gourmet Italian market that has been so artfully and consciously curated. There are vendors working as one selling coffee, desserts, chocolates, panini, gelato, cheese, fresh and dry pasta, cured meats and fresh meats. I'm not sure I've covered it all. Among the fresh items, very little is imported, but produced locally. As the name suggests, many of their pantry items (and aged cheese) are imported directly from Italy. And a staggering amount of items are made in house, from scratch. I hear they'll be opening a rooftop beer garden this spring featuring brews made on site. It was almost irritatingly packed with shoppers, tourists and epicures waiting for tables at the several small eateries that lined this establishment. Ted and I started to get hungry so we stopped at the Paninoteca for a funghi and mozzarella panino, which was divine. As we made our way home I started to think about what we should have for dinner. Something with salmon, since I had taken it out of the freezer to thaw. I wanted pasta! A pasta dish that was rich, warm and inviting. This turned out to be a winner. Sorry I don't have a photo. Feel free to replace the white pasta with whole wheat or gluten free pasta.


Dinner for two, you'll need:

One bunch of spaghettini, if gathered between your thumb and pointer finger the end is about the size of a quarter, perhaps a little smaller
1/2 of a red onion, sliced thin but not paper thin
5 tablespoons of butter
1 sprig of rosemary
sea salt
extra virgin olive oil
1 teaspoon of crushed fennel seeds (if you don't have a mortar and pestle for crushing, place the seeds in a bag and place the bag on top of a sturdy cutting board and use a heavy bottomed glass to smash and break up the seeds, this just helps to release the flavor)
1/2-3/4 lb of salmon, a thin and even fillet is preferable, skin on or off
1 large handful of baby arugula
ground pepper
parmesan or pecorino (for topping, if desired)


Preheat oven to 400° 

Rinse the salmon and pat dry. Place on baking sheet or a piece of foil. Rub with a little olive oil, sprinkle with a little salt and crushed fennel seeds. 

Fill a large stockpot with about four quarts of water and add in a tablespoon or so of salt (I've discovered this is what makes good pasta). Cover and bring to a boil over high heat.

While you're waiting for that to boil add 4 tablespoons of butter and a dash of salt to a small skillet over medium to medium high heat. Once melted, add in onions and rosemary and cook, stirring occasionally, until onions are soft. This should take about 7 minutes.

Add pasta whole and cook stirring occasionally for amount of time indicated on package. I used Barilla and it took about 8 minutes. To test that your pasta is done and al dente take a piece out and throw it the wall, or your fridge. If it sticks, it's done!

Bake salmon for 5 minutes and then check it. A thin fillet (about a 1/2 inch) should cook through in about 5 minutes. Thicker pieces can take up to 15 minutes. Stick a fork close to the middle and see if it flakes easily. If it does, pull it out and set aside. If not, put it back in for a minute and then check it again. Be careful not to overcook it. You want it to be soft, buttery and flaky. Keep in mind, it will continue to cook a little more once it's out of the oven. When done cooking flake salmon into small pieces.

Reduce onions to low heat once they're soft and creamy, discard rosemary. Strain pasta, return to stockpot and immediately add in the onions and butter. Add in arugula and toss pasta until arugula is wilted. If pasta looks a little dry, moisten with another tablespoon of butter or olive oil, or both. Toss to coat. Check seasoning and add a little more salt if needed. Add pasta to plates and top with flaked salmon. Top with a tiny dash of salt, fresh ground pepper and cheese if desired.