Ingredients

• 200 gm. linguine pasta - cooked as per packet instructions

• 50 ml. olive oil for frying

• 1 medium white onion - very finely sliced

• 2 cloves of garlic - finely sliced

• 300 gm salmon fillet/steak cut into chunky strips (about 1cm thick)

• 100 ml. double cream

• 1 shot of Ouzo, about 25 ml.

• Salt and pepper to taste

• 1-2 tsp. good shop bought pesto

• 2 handful of fresh parsley, chopped

• 10 gm. Parmesan (parmigiana) cheese, finely grated

Instructions

1. Put the pasta on to cook as per packet instructions.

2. Heat oil in a in a large frying pan and soften the onions.

3. Toss in the garlic.

4. Add the salmon and allow to cook. As it cooks, the skin will crisp up and the flesh will start to change colour to lighter and opaque from outside in.

5. Season up with salt and pepper.

6. Add the double cream and mix in well.

7. Add the cooked pasta a shot of Ouzo and mix in well.

8. Add fresh parsley and the pesto, toss all in together.

9. Allow the sauce to thicken if the pasta wets it too much.

10. Serve on drained pasta with a sprinkle of parmesan cheese and an extra spoon of pesto spooned over each portion.