spaghetti with courgette, salmon and saffron
If one wanted one could make a different pasta sauce every day of the year. Pasta is so versatile! And yet we invariably end up making the same sauces, week in week out. Am I right? All we need is a bit of inspiration. So ta dah! Here’s a quick and easy recipe for you to try. It was Manuela, my step mother, who made this lovely pasta dish for me, originally using pancetta. I substituted it with salmon, as I am semi vegetarian now, and I thought it worked very well too. Of course, you can use any kind of pasta you like. So what are you waiting for: it’s quick, it’s easy and it’s tasty! No excuses to make that boring bolognaise sauce or carbonara yet again!
INGREDIENTS (for 3 people or 2 greedy ones)
250 gr. spaghetti (or any other pasta)
4-5 spring onions, sliced
1 large courgettes, sliced then cut in quarters
1 sachet saffron (you can buy this in Italy in any supermarket. Here it’s not sold in sachets but filamenst. Perhaps a few would do the trick)
250 ml single cream
75 gr. smoked salmon, cut in pieces
a tablespoon olive oil
seasoning
a tablespoon of fresh parsley, chopped
METHOD
While the pasta is cooking shallow fry the spring onions for a few minutes in the olive oil, add the sliced courgette. Season. When soft but still with a bite (4-5 minutes) add the cream, the saffron and gently warm up. Finally, just before serving, add the salmon and let it cook for a minute or so. If a bit too dry add a bit of milk. Toss the pasta with the sauce. Sprinkle some fresh parsley on the top and serve. I confess I grated lots of parmesan on it too. But then again here’s the woman who even has it on porridge! 
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