Trebbiano d’Abruzzo, Italy
A medium-bodied, dry white that will underline the citrus notes and pair well with the creaminess of the sauce.
Peel and finely chop garlic. Wash spinach, dry, and coarsely chop. Remove skin from salmon and cut into small pieces.
Add butter to a frying pan and sauté garlic over medium heat until fragrant. Lower heat, add cream, and leave to simmer until cream has reduced. Add spinach and cook until wilted. Leave sauce to simmer over low heat
Cook tagliatelle in salted water until al dente according to package instructions, then drain. Add salmon, lemon zest, and tagliatelle to the pan and cook for approx 3 – 4 min. Season with salt, pepper, and lemon juice to taste and serve with Parmesan. Enjoy!