Herworld (Malaysia) - - HER LIVING -

Prep time: 20 min­utes Cook­ing time: 15 min­utes Serves: 1


• 200g quick-cook spaghetti • 1 tsp but­ter • 1 gar­lic clove, crushed • 150ml dou­ble cream • 2 eggs, beaten • 3 tbsp freshly grated Parme­san • 120g salmon, diced • Some chives, snipped • Black pep­per


1. Cook spaghetti. Mean­while, melt but­ter in a small pan, add gar­lic and gen­tly siz­zle for 1 minute. Re­move from the heat. 2. Lightly beat cream, eggs, soft­ened gar­lic, and half the Parme­san in a bowl. Stir in diced salmon. 3. Drain pasta well and re­turn noo­dles to the pan. 4. Add the salmon mix­ture and chives, then toss well so heat from the pasta lightly thick­ens the sauce. 5. Serve scat­tered with the re­main­ing Parme­san and plenty of black pep­per.


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