John Myers
Contents
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Ingredients
- 280 g Durum wheat semolina spaghetti
- 160 ml Milk
- 150 g Frozen spinach portioned
- 200 g Double cream cheese with herbs
- 500 g Smoked salmon
- Pepper, garlic granules, salt carefully
- Parmesan, coarsely grated, quantity as desired
Instructions
- Cook the spaghetti in plenty of well-salted water until al dente (approx. 5 - 8 minutes). Meanwhile, heat the milk in a very large pan with a high rim and add the spinach. Let everything simmer over a mild heat until the two have combined. Then stir in the cream cheese, bring to the boil again briefly, season with pepper and garlic and season to taste. Then maybe add a little more salt. Turn off the heat and have it ready for a moment.
- Coarsely chop the salmon and add to the sauce. Then lift the cooked pasta out of the water with spaghetti tongs, drain a little over the pot and from there add it to the sauce immediately. Then just swirl everything well and you can serve. Sprinkle the grated Parmesan on top as a topping.
