for 4 people

Spaghetti

300 g	spaghetti
	salted water, boiling

Salmon

1 tbsp	olive oil
400 g	salmon fillet (organic)
½ tsp	salt

Sauce

1 tbsp	olive oil
300 g	courgettes, cut into thin slices
300 g	yellow courgettes, cut into thin slices
2	garlic cloves, squeezed
¾ tsp	salt
2 dl	single cream for sauces
1	lemon, the whole juice

To serve

150 g	smoked scamorza , cut into cubes
½ bunch	flat-leaf parsley, finely chopped

How it's done

Spaghetti

Cook the spaghetti in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water.

Salmon

Heat the oil in a non-stick frying pan. Salt the salmon, fry for approx. 3 mins. on each side. Remove, keep warm.

Sauce

Heat the oil in the same pan. Add the courgettes, stir fry for approx. 2 mins. Add the garlic and fry briefly, season with salt. Add the single cream and the reserved cooking water, bring to the boil. Reduce the heat, add the lemon juice and spaghetti, mix, heat through.

To serve

Tear the salmon using two forks, mix into the spaghetti along with the scamorza, serve on plates. Garnish with the parsley.

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