Italians have long known that a scattering of crunchy breadcrumbs (pangrattato) takes a simple bowl of pasta to the next level. It’s also a genius way to use up leftover bread. Rye bread has a nutty richness but use whatever you have to hand (or breadcrumbs from the freezer).
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In a small bowl, break the rye bread into crumbs. Heat 1 tsp oil in a frying pan over a medium-high heat and toast the caraway seeds for 30 seconds, then add the breadcrumbs to the pan and cook for 5 minutes, stirring occasionally, until crisp. Transfer to a plate lined with kitchen paper.
Bring a pan of salted water to the boil and cook the pasta for 1 minute less than the pack instructions, then reserve a mug of pasta water and drain the pasta. Meanwhile, heat the remaining 1 tsp oil in the same frying pan and cook the leek with a pinch of salt for 6-8 minutes, until softened. Flake the salmon into the pan and cook for 1 minute to heat through, then stir in the crème fraîche, lemon zest and juice, most of the dill and the pasta until well combined. Add some of the pasta water, as needed, to loosen it and season. Pour into a bowl, then scatter over the breadcrumbs and remaining dill.
Typical values per serving when made using specific products in recipe
Energy | 2,981kJ/ 709kcals |
|---|---|
Fat | 24g |
Saturated Fat | 7g |
Carbohydrates | 71g |
Sugars | 5.3g |
Fibre | 7.9g |
Protein | 48g |
Salt | 1.7g |
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