for 4 person

Pasta

250 g	Fine Food Tagliolini al Nero di Seppia
	salted water, boiling
400 g	courgettes, cut into thin slices

To serve

4 tbsp	Fine Food Avocado Oil
½	organic lemon, grated zest and the juice
160 g	smoked salmon (e.g. Fine Food Graved Salmon), torn into pieces

How it's done

Pasta

Cook the tagliolini in salted water until al dente. Reserve approx. 100 ml of the cooking water. Drain the tagliolini, mix with the courgette strips and the reserved cooking water, leave to steep for approx. 1 min.

To serve

Mix in the lemon zest, juice and avocado oil. Divide the tagliolini onto 4 plates, top with the gravlax.

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