Salmon and Caper Spaghetti

Ingredients

• Spaghetti for 2
• Baby tomatoes
• 6 capers
• Garlic clove
• Anchovy fillet
• 80 g salmon or trout
• 3 spring onions
• fresh origanum
• Custard topping

Instructions

1. 1

   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

2. 2

   Prepare veg as you see in photo

3. 3

   Olive oil in pan. Heat. Add chopped spring onions

4. 4

   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.

5. 5

   Add chopped garlic

6. 6

   Add anchovy fillet

7. 7

   Add 6 capers fry for 1 min

8. 8

   Add spaghetti to boiling waterAdd halved tomatoes. Remove from the heat to wait for the spaghetti to be ready

9. 9

   Add 1 tsp chopped chilli to Bechamel sauce

10. 10

    Add sauce to tomato mix

11. 11

    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

12. 12

    Check seasoning Add salt and pepper and hot spaghe to the pan.

13. 13

    Add fresh origanum stir into spaghetti and the sauce to coat

14. 14

    Add the salmon and stir through. The hot spaghetti sauce will cook the salmon.

15. 15

    Grate parmesan to taste. Enjoy