• STEP 1

    Cook the pasta following pack instructions, adding the salmon to the water 6 mins before the end of the cooking time.

  • STEP 2

    Heat the oil in a pan, then cook the pine nuts until toasted. Add the pepper and fry until softened. Tip in the mushrooms and stir until they start to soften, then add a ladleful of the pasta water.

  • STEP 3

    When the pasta is cooked, remove the salmon to a plate, then drain the pasta. Fork the salmon into flakes and add to the vegetables along with the pasta and the basil leaves. Season with pepper and lightly toss together before serving


For a veggie version of this dish, omit the salmon and add two courgettes, chopped into chunks, and 100g cherry tomatoes to the pan along with the peppers.

Recipe from Good Food magazine, June 2007

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