Pennette al Salmone

Method

1. Heat olive oil in a pan over medium heat and add the garlic clove (skin on), chili pepper, and parsley. Sauté until fragrant, about 1 minute.
2. Add the salmon fillet to the pan and cook gently, turning once, until just cooked through (about 4-5 minutes).
3. Deglaze the pan with white wine and let it evaporate completely.
4. Remove the garlic clove from the pan.
5. Transfer the cooked salmon, along with any pan juices, to a blender container. Add the blended mozzarella di bufala (blended with its whey) and blend until smooth and creamy.
6. Meanwhile, cook the pennette pasta in a large pot of salted boiling water until al dente. Reserve some pasta cooking water, then drain the pasta.
7. Return the drained pasta to the same pan over low heat. Add the blended salmon-mozzarella sauce and toss to combine. Add a splash of reserved pasta water if needed to achieve a creamy consistency.
8. Serve immediately, optionally topping with a few small pieces of salmon for texture contrast.