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Finn Ni Fhaolain Siren Sea Spaghetti With Smoked Salmon

Finn Ni Fhaolain - Siren Sea Spaghetti with Smoked Salmon

Finn Ni Fhaolain - Siren Sea Spaghetti with Smoked Salmon

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Ingredients

  • 100g sea spaghetti

  • 125g GF spaghetti

  • Salt

  • 400g smoked salmon

  • Half quantity Pesto

  • Course

    CourseMain Course

  • Serves

    Serves

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

Soak the sea spaghetti in water just off the boil for 5 mins  – this gets rid of that overly seaweed smell. Then drain, add fresh boiled water and simmer as you would regular spaghetti for 9-12 minutes until al dente.

To another pot of boiling water, add the regular spaghetti and a little salt. I like to keep the two spaghettis separate in case one of them takes a little longer to cook.

While those lads are bubbling away, chop your smoked salmon into thin strips.

Put a big pan on a medium-high heat and add a little of the oil from the pesto. When the pan is hot, lash in the salmon and the pesto. When the salmon changes from dark pink and cleaer to a light pink, it’s cooked. It only takes 2-3 minutes.

Now check the spaghetti pots and, if you’re happy – mine need to have a little bit of bite – put the two together in one colander and rinse under the hot tap or by pouring boiling water over it (this removes any starch. Add a wee splash of olive oil and mix around to stop them sticking together.

Plate up the spaghetti mix and top with the salmon and pesto. Add a sprig of fresh basil if you’re feeling fancy.

Method

Soak the sea spaghetti in water just off the boil for 5 mins  – this gets rid of that overly seaweed smell. Then drain, add fresh boiled water and simmer as you would regular spaghetti for 9-12 minutes until al dente.

To another pot of boiling water, add the regular spaghetti and a little salt. I like to keep the two spaghettis separate in case one of them takes a little longer to cook.

While those lads are bubbling away, chop your smoked salmon into thin strips.

Put a big pan on a medium-high heat and add a little of the oil from the pesto. When the pan is hot, lash in the salmon and the pesto. When the salmon changes from dark pink and cleaer to a light pink, it’s cooked. It only takes 2-3 minutes.

Now check the spaghetti pots and, if you’re happy – mine need to have a little bit of bite – put the two together in one colander and rinse under the hot tap or by pouring boiling water over it (this removes any starch. Add a wee splash of olive oil and mix around to stop them sticking together.

Plate up the spaghetti mix and top with the salmon and pesto. Add a sprig of fresh basil if you’re feeling fancy.

Used in this Recipe

  • Wild Irish Sea Veg Sea Spaghetti 40g

    Wild Irish Sea Veg Sea Spaghetti 40g

    €4.40

  • Achill Island Sea Salt 70g

    Achill Island Sea Salt 70g

    €3.65

  • Duncannon Oak Smoked Salmon 100g

    Duncannon Oak Smoked Salmon 100g

    €4.99

  • Duncannon Oak Smoked Salmon 200g

    Duncannon Oak Smoked Salmon 200g

    €9.49

  • Epicure Stoneless Black Cherries in Syrup 440g

    Epicure Stoneless Black Cherries in Syrup 440g

    €2.99

  • Joan & Bob’s Sundried Tomato Pesto 140g

    Joan & Bob’s Sundried Tomato Pesto 140g

    €5.00

  • Prunotto Organic Basil Pesto 130g

    Prunotto Organic Basil Pesto 130g

    €4.40

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