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Seaside carbonara

What you need

280g/10 oz dried spaghetti
1 courgette, diced
2 teaspoons olive oil
1 large garlic clove, finely chopped
350g/12 oz canned red salmon, in water, drained, any  skin and bones removed  and flaked
100 ml/3 fl oz double cream
50m/2 fl oz whole milk
Juice of 1/2 lemon
1 teaspoom finely grated lemon rind
2-3 tablespoons snipped chives
Freshly ground black pepper

What to do

 1) Cook the pasta in a saucepan of boiling water according to the packet  instructions until tender, adding the courgette 2 minutes before the end of the  cooking time. Drain, reserving the cooking water. Return the pasta  and courgette to the pan.
 2) Meanwhile, heat the oil in a saucepan over a low heat and cook the garlic for  1 minute until softened, stirring and taking care not to let it brown.  Stir in the  salmon, then pour in the cream and milk and warm through for 5 minutes,  stirring frequently.
 3) Stir in the lemon juice, lemon rind and chives. Season with a little pepper and  warm through gently. Pour the sauce over the pasta.
 4)Add tablespoons of the reserved cooking water and warm through over a low  heat, tossing until combined. Finely chop the pasta for babies before serving.

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