Creamy Salmon Pasta

Ingredients:

This dish is one that I often cook when I have visitors. It's really hard to mess up, requires minimal preparation and is presentable enough for respectable company.

- Salmon (one steak)
- Whipping cream (200ml or 13.5 tablespoons)
- Spaghetti (or linguine)
- Cayenne (teaspoon)
- Tomato Puree (teaspoon)
- Parsley (a few leaves, coarsely chopped)

Step 1:

Firstly stick the salmon in the oven (220 Celsius degrees or 430 degrees Fahrenheit for 20-25 minutes should do it), since it takes longer to cook than anything else in this recipe. I usually season it with a bit of ground pepper and lemon juice. Note that one steak should be enough for two people, there are two here because I want a salmon salad for lunch tomorrow.

Step 2:

Give the salmon a 10-15 minute head start, then come back and put spaghetti on to boil.

Step 3:

When the salmon is cooked it should be a light pink color and flake apart easily when prodded.

Step 4:

Break the salmon into flakes.

Step 5:

When the pasta is within a couple of minutes of being done, put the hob on a low heat, melt a small amount of butter, add the whipped cream, one teaspoon of cayenne pepper, a small amount of tomato puree and some salmon.

Step 6:

Gently heat this for five minutes until hot (but NOT boiling!). Add some chopped parsley and the spaghetti, mix well, ensuring that the spaghetti is completely coated in sauce:

Step 7:

I chose to serve this dish with some garlic bread and the sense of quiet self loathing that comes with cooking a nice meal for one person.