Atlantic Tagliatelle

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 3 garlic cloves
• 100 g leaf spinach, frozen
• 250 g salmon fillet(s), frozen
• 250g tagliatelle
• salt water
• 10 g crab paste
• 2 tbsp tomatoes, pureed
• 200 g cream
• 100 ml milk
• salt and pepper
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Defrost the spinach leaves in the microwave (see package instructions). Lightly salt the spinach, press the garlic cloves through a press, and add it. Place the frozen salmon fillet in a pan of warm water and let it thaw for a few minutes. Heat a pan with a little oil and fry the salmon over medium heat for 2 minutes on each side. Remove the salmon from the pan and set it aside. Dice the onions and fry them in the hot pan. Then add the spinach. Dice the salmon and add it to the pan with the onions and spinach. Cook the pasta in salted water. Pour the cream into the pan and bring to a boil for a few minutes on the lowest heat. Once the cream thickens slightly, add the milk, crab paste, and passata. Season the sauce with salt and pepper to taste. Once the pasta is al dente, drain it through a sieve and then add it to the pan so that it can absorb the sauce.