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.