Ingredients
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1 packet MU rice and corn spagghetti
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1 pack/ 240g MU salmon flakes
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1 garlic clovesminced
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1 shallotsmall, finely chopped
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2 tbsp extra virgin olive oil
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1/4 cup fresh basil leavesfinely chopped
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1/4 cup parsleyfresh and finely chopped
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2 tbsp lemon juicefreshly squeezed
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from 1 lemon (1-2 tsp) grated lemon zest
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as much as your heart desires :) grated parmesan cheese
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to taste sea salt
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to taste ground black pepper
Directions
Instructions:
1. Sautee the shallot and garlic in evoo
2. Toss the lemon zest and stir
3. Toss in the pre-cooked MU spaghetti and toss for a couple of minutes
4. Add the pre-cooked MU flaked salmon pieces
5. Gently toss the salmon flakes with the spaghetti and stir evenly
6. Add lemon juice, salt and pepper and chopped herbs and stir
7. Serve hot and top with grated cheese (and any extra herbs left!)
Yum!
