This recipe is a classic italian pasta with garlic and oil sauce. Originally from Rome, where it is usually served with spaghettini. This version is with pink salmon, or you can add any seafood you love like shrimp. So so delish…
1/2 cup diced pink salmon, leftover
375 grms spaghettini (fine spaghetti pasta)
1/3 cup extra virgin oil
1 head garlic, cut into thin slivers
1/2 tsp dried chili flakes, optional
grated parmesan cheese
1/2 tbs butter, optional
1/2 cup minced fresh parsley,optional
Bring a large pot of water to a boil.
Add 2 tbs of salt and the pasta and cook according to the directions on the package.
Set aside 1 cup of the pasta cooking water before you drain the pasta.
Heat oil in a large, non stick frying pan over medium low heat.
Add garlic and chili.
Cook for 1 to 2 minutes or until fragrant. Then toss in quickly 1/2 cup pink salmon cubes to heat.
Add pasta and reserved cooking liquid.
Season with salt and pepper.
Off the heat, add butter, parsley and parmesan and toss well.
Serve warm with lots of parmesan cheese and garnish with sunny side up egg on top. Yummm..
Enjoy! Happy cooking 💗