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.