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Finn Ni Fhaolain Siren Sea Spaghetti With Smoked Salmon
100g sea spaghetti
125g GF spaghetti
400g smoked salmon
Half quantity Pesto
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.