Spaghetti with salmon

and asparagus



400 g of GALLO Spaghetti No. 3

A bunch of asparagus

4 scallions (or 1 medium onion)

200 g of salmon

1 garlic clove (optional)


100 ml of cooking cream

Salt and pepper


Step 1

Grate or finely chop the scallions and garlic. Dice the salmon. Clean and chop the asparagus.

Step 2

Place a tablespoon of butter in a pan over a low heat to melt and sauté the scallions and garlic until transparent.

Step 3

Increase the heat to medium-high and sauté the chopped asparagus for 1 minute.

Step 4

Add the cream and let this cook for a couple of minutes, stirring continuously. Set aside.

Step 5

Fill a pan with abundant water and a pinch of salt and when it starts to boil, add the spaghetti. Stir every few minutes so that they do not stick together. Cook for 9 minutes or until al dente.

Step 6

When the pasta is half cooked, place the pan over a medium heat again and add the salmon. Taste and add salt if required. When the pasta is al dente, strain and mix in the sauce pan over low heat. Serve immediately.

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