Creamy Pasta with Salmon
Salmon — 400g
Spaghetti — 320 g
Parmesan (Parmigiano Reggiano) — 160 gr
Dry white wine or table — 120 ml
Cream 20-22% — 180 ml
The leaves of rosemary — 1/2 tbsp
Olive oil — 40 ml
Salt — a pinch
Salmon fillet cut into cubes, then lightly fry on all sides, a little salt. Spaghetti put in boiling salted water, add a little olive oil and cook according to package directions. Parmesan grind with a blender until crumbs largest state.
In a frying pan, pour the wine and let it boil away half. Then sprinkle the Parmesan, stir, add the cream and rosemary. Give a boil and cook until the consistency of liquid sour cream. Spaghetti on a plate, pour the sauce on top and place the pieces of fish.