A seafood twist on the Italian classic.
You can use our plain frozen salmon or trout fillets in this recipe or experiment with one of our marinade flavours.
- 2 BigFish salmon or trout portions
- 400g spaghetti
- 2 free range eggs
40g Parmesan or Grana Padano cheese
- Finely grated zest of one lemon, plus a little juice
- 100ml single cream
- 3 tbsp chopped fresh chives or parsley
Prepare the salmon fillets by cooking from frozen in the microwave according to the pack instructions.
Remove the fillets from the microwave and pop on a plate, skin side down. Season with salt and half the lemon zest. Leave for a few minutes until cool enough to handle then remove the skin and flake the salmon fillet into pieces.
Beat the eggs in a bowl together with the cream, cheese, a squeeze of lemon juice and the remaining lemon zest. Stir in the herbs and season, reserving a little for garnish.
Cook the spaghetti according to the pack instructions and drain, keeping a cupful of the hot cooking water.
Now add the hot pasta and the flaked salmon to the egg mixture and toss together. If the sauce is too thick, use a little of the reserved pasta cooking water to loosen it.
Serve immediately, adding a little extra cheese if you like and garnishing with herbs.
With thanks to Tesco for the inspiration