Pasta with fennel and salmon

Ingredients for 2 servings:

• 200 g tagliatelle or malfadine, approx.
• 2 bulbs of fennel
• 2 cloves garlic
• 1 salmon fillet(s), more if desired
• 1 lemon(s), juice
• 1 tbsp tomato paste
• 3 tbsp oil, approx.
• some salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash and trim the fennel bulbs, removing the tough stems. Cut the fennel into strips and chop the fennel greens. Finely chop the garlic cloves. Wash the fish, or 2 fillets if you like, pat dry, and dice. Heat 2 tablespoons of oil in a large non-stick pan and sauté the fennel strips for about 6-8 minutes, stirring frequently. Push the fennel together along the sides of the pan. Meanwhile, cook the pasta in salted water according to the package instructions until al dente. Drain through a sieve, reserving some of the pasta water and keep warm in the pot. Heat 1 tablespoon of oil and fry the fish for about 4-5 minutes. Add the garlic and tomato paste and fry briefly. Add 1 ladle of pasta water, mix everything well, and season generously with salt, pepper, and lemon juice. Arrange the pasta and vegetables on plates and serve sprinkled with fennel greens.