Name: Salmon and fennel spaghetti
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram spaghetti; 1 tablespoon olive oil; 4 baby fennel bulbs (300g), sliced thinly; 2 tablespoon (30g) drained capers; 1/2 cup (125ml) dry white wine; 1 teaspoon finely grated lime rind; 1 tablespoon lime juice; 250 gram smoked salmon; 200 gram crème fraîche; 250 gram baby spinach leaves; 1/4 cup finely chopped fresh chives

Salmon and fennel spaghetti

Super speedy and full of strong, clean flavours, this delicious pasta is a great starter or main, for entertaining or a family dinner.

Ingredients

375 gram spaghetti

1 tablespoon olive oil

4 baby fennel bulbs (300g), sliced thinly

2 tablespoon (30g) drained capers

1/2 cup (125ml) dry white wine

1 teaspoon finely grated lime rind

1 tablespoon lime juice

250 gram smoked salmon

200 gram crème fraîche

250 gram baby spinach leaves

1/4 cup finely chopped fresh chives

Method

1. Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

2. Meanwhile, heat oil in medium frying pan; cook fennel and capers, uncovered, until fennel softens. Add wine, rind and juice; bring to a boil. Reduce heat, simmer, uncovered, about 5 minutes or until liquid reduces by half.

3.Slice salmon, against the grain, into small pieces; combine with hot pasta and fennel mixture in large bowl. Gently stir in crème fraîche and spinach; sprinkle with chives.

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