Wafu Salmon and Spinatch pasta

Servings: 2

100 g (3.5 oz) spinach
60 g (2.1 oz) smoked salmon
<optional>1 pack (100 g ) Shimeji mushrooms
160 g (5.6 oz) spaghetti
1 Tbsp butter
1/2 clove garlic(minced)
1 red chilli pepper(seedless and cut into rounds)
2 tsp Soy Sauce
a dash pepper

Cut the spinach into 3 cm lengths.
Cut the hard stem from the Shimeji mushrooms and break apart into small bunches. Cut the smoked salmon into bite-size pieces.
Boil the spaghetti in plenty of lightly salted water (not included in ingredients) for the specified time. 30 seconds before draining, add in spinach and boil together, then drain in a strainer.
Sauté the garlic and red chilli pepper in butter. Once the garlic becomes fragrant, add in and sauté salmon and mushrooms.
Add in spaghetti, sauté all together, then adjust the flavour with the soy sauce and pepper.

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