Spaghetti for 2, handful baby tomatoes, 6 capers , garlic clove, anchovy fillet, 80g salmon or trout, 3 spring onions, generous handful of fresh origanum, 3 heaped Tbls of leftover Custard topping from last night Moussaka. ( substitute - Use fresh cream or better yet creme fraiche) 1tsp chilli
Prepare veg as you see in photo
Olive oil in pan. Heat. Add chopped spring onions
Get the pasta water on the boil as soon as possible so as not to delay the sauce. This could gave been done in 20 min if I did the first.
Add chopped garlic
Add anchovy fillet
Add 6 capers fry for 1 min
Add spaghetti to boiling waterAdd halved tomatoes. Remove from the heat to wait for the spaghetti to be ready
Add 1 tsp chopped chilli to Bechamel sauce
Add sauce to tomato mix
Stir and add water one Tbls at a time if you think it's too thick. Use the water from the boiling spaghetti. I use too much salt to my water so I use plain water
Check seasoning Add salt and pepper and hot spaghe to the pan.
Add fresh origanum stir into spaghetti and the sauce to coat
Add the salmon and stir through. The hot spaghetti sauce will cook the salmon.
Grate parmesan to taste. Enjoy
