Tagliatelle with salmon, spinach and cream sauce

• 250 g tagliatelle (or other pasta of your choice)
• 1 shallot, finely chopped
• 1 clove garlic, pressed
• 250 g salmon fillet, skinless, cut into cubes
• 4 tsp The Spice Club Fish spice mix
• 150 ml (cooking) cream
• 4 handfuls of fresh spinach, washed and coarsely chopped
• 125 g cherry tomatoes, halved
• Olive oil, for frying
• Parmesan cheese
• The Spice Club Topping (optional for garnish)

Step 1: Cooking pasta

• Cook the tagliatelle according to the instructions on the package. Drain and reserve a little of the cooking liquid.

Step 2: Bake the salmon

• Heat a dash of olive oil in a frying pan and fry the shallot and garlic until translucent.
• Add the salmon cubes and sprinkle with The Spice Club Fish spice mix. Fry the salmon until lightly browned and cooked through.

Step 3: Make the cream sauce

• Pour the (cooking) cream into the pan with the salmon and let it simmer gently.
• Add the cherry tomatoes and spinach and stir until the spinach has wilted.

Step 4: Add Pasta

• Add the cooked tagliatelle to the sauce. Stir everything well. If the sauce is too thick, add a little of the pasta cooking water.

Step 5: Serving

• Divide the pasta over the plates and garnish with Parmesan cheese and The Spice Club Topping if desired. Serve immediately.