Prep 5 mins
Cook 15 mins
I recommend using the tail fillet of the fish, which means that it will cook more quickly and it's more economical.
- 300 g spaghetti
- 300 ml double cream
- 2 cloves garlic
- 2 teaspoons tomato puree
- 250 g boneless skinless salmon fillets (tail)
- 4 tablespoons freshly grated parmesan cheese, plus
- extra freshly grated parmesan cheese, to serve
- salt & freshly ground black pepper
- Cook the pasta in a large pan of boiling, salted water.
- Meanwhile, pour the cream into a small pan and crush in the garlic cloves.
- Stir in the tomato puree and heat gently.
- Cut the fish widthways into 1cm wide strips and, once the cream is hot, stir in the salmon and remove from the heat (the heat from the cream will cook the fish in about 3-4 minutes).
- Add the salt and pepper to taste.
- Drain the pasta and return to the pan.
- Stir in the salmon mixture and the parmesan, then divide between bowls.
- Pass around more parmesan for sprinkling over.
I've been using this recipe for a long time and have often told myself to rate it...so, here at last are my comments. It is very tasty and my husband and guests have always complimented me on it. My only alterations have been the addition of some creme fraiche (2 Tbls.), a full tsp. of dijon and some capers, but that was just for fun. It is fine just as it is. Thanks for a good, staple recipe, Lene.