Summary

Ingredients

• 500 g spahetti
• 500 g salmon, frozen
• 1 cup cream and the same amount water
• 3 teaspoons broth, instant
• 2 tablespoon tomato paste, more or less to taste
• salt and pepper
• Basil, dried
• Butter, for frying
• possibly cornstarch

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Instructions

1. Cook the spaghetti al dente according to the instructions on the packet, drain and drain.
2. Cut the half-thawed salmon into cubes. Heat the butter in a large pan with a high rim and fry the salmon cubes all over. Pour in the cream and water. Season with broth, tomato paste (which makes the nice pink color) and pepper. When the salmon is done (after approx. 6-8 min.), Season with basil and possibly salt. If the sauce is too runny for you, thicken it with a little cornstarch.
3. Pour the sauce over the spaghetti and serve.