Green tagliolini with a salmon and mushroom sauce (Tagliolini verdi col salmone e i funghi) from La Pastasciutta (Anna Del Conte's Italian Kitchen Series): Pasta Dishes (page 30) by Anna Del Conte

  • shallots
  • spinach
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable broth for fish broth; frozen spinach for the fresh spinach in the book's "Homemade pasta: for long pasta, tagliatelle, fettuccine, tonnarelli, tagliolini" specified in this recipe; and store-bought tagliolini pasta, preferably green, for the book's "Homemade pasta: for long pasta, tagliatelle, fettuccine, tonnarelli, tagliolini" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable broth for fish broth; frozen spinach for the fresh spinach in the book's "Homemade pasta: for long pasta, tagliatelle, fettuccine, tonnarelli, tagliolini" specified in this recipe; and store-bought tagliolini pasta, preferably green, for the book's "Homemade pasta: for long pasta, tagliatelle, fettuccine, tonnarelli, tagliolini" specified in this recipe.

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