| Angel hair pasta with crushed salmon, ricotta & baby spinach Serves 4 500g San Remo Angel Hair #9 1 tin salmon (210g) 250g ricotta (or 1 cup of cream) ![]() 3 tablespoon olive oil Salt and black pepper In a medium saucepan, heat oil on low heat and add the salmon to pan, using a fork to crush the salmon slightly. Cook for 2 minutes, infusing salmon and olive oil together. Add ricotta (or cream) and stir through on a low heat. Cook pasta according to packet directions, drain and add immediately to hot sauce. Finish off by mixing baby spinach through pasta and season with salt and cracked pepper. Serve immediately. |
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