Spaghetti with Smoked Salmon & Tiger Prawns

(recipe from a pasta cookbook)

Serves 4

Ingredients:

• 225 gr / 8 oz baby spinach leaves 
• salt and freshly ground black pepper
• pinch freshly grated nutmeg
• 225 gr/ 8 oz cooked tiger prawns in their shells, cooked
• 450 gr / lb fresh angel hair spaghetti
• 50 gr /2 oz butter
• 3 medium eggs
• 1 tbsp freshly chopped dill, plus extra to garnish
• 125 gr/ 4 oz smoked salmon, cut into strips
• 2 tbsp grated Parmesan cheese, to serve.

Step One

 

 Cook the baby spinach leaves in a large pan with 1 tsp water for 3-4 min, or until wilted. Drain thoroughly, season to taste with salt, pepper and nutmeg and keep warm. Remove the shells from all but 4 of the tiger prawns and reserve.

Step Two

 Bring a large pan of lightly salted water to a rolling boil. Add the pasta and cook according to the packet instructions, about 3-4 min, or until ' al dente'. Drain thoroughly and return to the pan. Stir in the butter and peeled prawns, cover and keep warm.

Step Three

 Beat the eggs with the dill, season well, then stir into the spaghettini and prawns. Return the pan to the heat briefly, just long enough to lightly scramble the eggs, then remove from heat. Carefully mix in the smoked salmon strips and the cooked spinach. Toss gently to mix. Tip into a warmed serving dish and garnish with the reserved prawns and dill springs.

 Serve immediately with grated Parmesan cheese.

Poftă Bună!!!