Spaghetti with Salmon Cubes, Spring Onions, Zucchi*.

A great pasta dish for any occasion:

You can make the pasta yourself according to the recipe (400 grams of wheat flour, four eggs, one level teaspoon, salt), buy fresh pasta ready-made or resort to dried goods. Make al dente in enough salted water, drain, and that’s it on the pasta front.

Next, however, to the delicious fish in the creamy sauce that is so irresistible, especially with pasta. I’ll start with the sauce production, because that takes the longer time than the cooking times of the fish and vegetables. Reduce the fish stock (homemade, from the fishmonger or from the jar) to 1/3 of the original mass. Add the two kinds of whipped cream and continue cooking. As a seasoning, add a deseeded red chili pepper cut into smallest cubes, pepper and salt, the latter to be used carefully in case the stock is already heavily salted. When there is 0.1 l of sauce base left in the saucepan, remove the saucepan from the heat and turn to the other ingredients.

Clean the two zucchini, cut them into quarters lengthwise and cut them into slices. Use the white part of the spring onions and cut them into rolls. Peel and finely dice the garlic clove and the shallots. In a non-stick frying pan, gently sauté the shallots, garlic and scallion rings in a little neutral oil. The

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