2 Pink Salmon cans

  • 4 servings
  • 30 minutes

  • Italy
Ingredients
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 1 tablespoon chopped onion
  •  ¼ cup parmesan cheese
  • ½ teaspoon tarragon powder
  • 1 egg
  • 2 salmon steak La Sirena
  •  ½ pound spaghetti-toothed
  • Salt and pepper
Intructions

1

In a pan, melt the butter at medium temperature and strain the onion. Add cream by beating continuously.

2

Then add parmesan cheese and continue stirring. Season with salt, pepper, and tarragon. Add the yolk, and keep stirring. Add the can of salmon and cook it for 5 minutes at low temperature.

3

Add a pound of boiled spaghetti to the pan and mix all ingredients. Serve with more Parmesan cheese.