Lip-smacking good, this Italian dish comes with a fish twist and a cheddar delight. Smells great, tastes divine.
Serves: 2
Level of difficulty: Easy
Total time: 35mins
Ingredients:
2 cooked salmon fillets (flake)
40g butter
1 garlic clove (finely chopped)
70g samphire (large chops)
150g spaghetti
3 medium eggs
80g cheddar cheese (grated)
Recipe:
If your salmon fillets are not already cooked: Set the oven to 160°C Fan, place the salmon fillets on tin foil and drizzle the top with olive oil. For best results coat the entire salmon in oil. Fold the edges of the tin around the salmon (but do not tightly wrap it). Cook for 30 mins, then unwrap the top of the foil exposing the salmon and cook for another 6-10 mins (depending on how well-done you like your salmon).
- Place the spaghetti in a large saucepan and cover with boiling water. Set on high. (10 mins on boiling, or till the pasta is cooked – try a strand to check its cooked)
- Place a frying pan on medium heat, and place the butter, finely chopped garlic, and the samphire (large chops) into the pan. Stir occasionally, but don’t let it burn (total time 8 mins)
- In a bowl mix 3 medium eggs and 70g of cheese together. Leave 10g of cheese for later.
- Once the spaghetti is cooked, take the pasta out (but leave the water in the pan) and place it into the frying pan with the garlic and samphire. Add the flaked salmon. Mix well, and stir for about 3-4mins.
- Take the frying pan off the heat and add the eggs and cheese mix. Stir well to coat the ingredients evenly. If it’s too dry, you can add some water from the boiled pasta, make sure to do this only a little at a time and stir, you don’t want to make it wet.
- Dish up, and sprinkle the remaining 10g of cheese across the top.
