I should admit that I was not a real big fan of pasta. Even in my childhood that all kids were going crazy for it, I would probably go for fish!I know, strange! As the time went by, pasta served me well for many of my studying-living alone days as well as for my current busy working days. I understood that I underestimated it.. So I treat it with more respect now; I serve it with salmon..!

 the recipe

ingredients

for the salmon sauce

• 300gr. salmon filet
• 200gr. red sauce
• 60ml. red dry wine
• 1 big fresh onion (the green part)
• 1tbsp. fresh basil (or 1 1/2 dry)
• 1/2tsp. nutmeg
• salt & black pepper

for the pasta

• 400gr. pasta
• water
• salt

directions

Start with the pasta. When you add it into the boiling water beginning also with the sauce.

For the pasta

• Use a deep pan and fill the 2/3 with water. Put it in a strong fire until it starts boiling.
• Add the salt and the pasta and stir well.
• Let the pasta boil for 6′ to 14′ depending on the type of pasta you’re going to use. Usually spaghetti needs 6′-7′ and linguine 14′ or more. You should find directions also in the package of the pasta.
• When the boiling time is up, taste the pasta and if ready drain well.

For the salmon sauce

• Preheat a pot (or a deep pan) in strong fire. When ready add the salmon. Using a wooden big spoon break it into small pieces and stir vigorously.
• When the salmon pieces start becoming crispy add the wine, stir and let it boil for 1′-2′ so that the alcohol evaporates.
• After that, add the sauce and spices and bring the fire into low-medium level.
• Cook for 10′ . In the meantime wash well the onion and cut it into small pieces and keep it aside.
• When the sauce is ready, remove from the fire and add in the pot the drained pasta and mix all well.
• Serve with some fresh onion on top and..

Enjoy!

Tip!

• If you think the raw fresh onion is too strong for you, you can just incorporate it in the sauce!
• Instead of nutmeg you can put a laurel leave! It gives a whole different flavor!