Spaghetti with salmon and prawns

This is a lovely fresh-tasting pasta dish, perfect for an al fresco meal in summer. Serve it as a main course lunch with warm ciabatta or focaccia and a dry white wine.

Ingredients

Instructions

1. Put the salmon skin side up in a wide shallow pan. Pour the wine over, then add the basil sprigs to the pan and sprinkle the fish with salt and pepper. Bring the wine to the boil, cover the pan and simmer gently for no more than
   5 minutes. Using a fish slice, lift the fish out of the pan and set it aside to cool a little.
2. Add the cream and tomatoes to the liquid remaining in the pan and bring to the boil. Stir well, then lower the heat and simmer, uncovered, for
   10-15 minutes. Meanwhile, cook the pasta in a large pan of lightly salted boiling water for
   10-12 minutes.
3. Flake the fish into large chunks, discarding the skin and any bones. Add the fish the sauce with the prawns, shaking he pan until the fish and shellfish and well coated. Taste the sauce for seasoning.
4. Drain the pasta and tip it into a warm bowl. Pour the sauce over the pasta and toss to combine. Serve immediately, garnished with the basil.

Nutrition

The Half Hour Cook