Ingredients:
400 g spaghetti
3 -4 garlic cloves, depending on your taste preferences, crushed and chopped
1 teaspoon olive oil
1 red capsicums, finely diced
2 (210 g) cans red salmon, undrained ( John West No Added Salt)
2 cups baby spinach leaves
1 cup bean sprouts
4 tablespoons fresh basil, chopped
Directions:
Cook the spaghetti until al dente in boiling water in a medium-sized pot to which you have added a pinch of salt. Take care not to overcook.
Drain the spaghetti thoroughly in a colander, letting it sit in the colander for several minutes and tossing and shaking it until it is completely free of water.
Return the spaghetti to the dry but still hot pot.
While the spaghetti is cooking, in a non-stick pan gently saute the garlic in the oil, until soft but not brown.
For the last minute, add the diced red capsicum, and stir constantly.
Add the garlic and red capsicum to the spaghetti.
Break up the red salmon into smaller chunks in the can or, if you prefer, first transfer it with the liquid to a bowl.
Gently fold the salmon into the spaghetti, including about half a cup of the liquid. If necessary, add more liquid, a little at a time, until the spaghetti is lightly covered.
Taking care not to break the spinach leaves, the bean shoots and the basil leaves, gently stir them into the spaghetti and salmon.
If eating straight away, return the spaghetti to the heat stirring for 1-2 minute or until heated through.
Chef’s Suggestion: This dish is equally delicious cold if you are taking some to work for lunch. If you know you are going to be doing this, you may want to break the spaghetti into smaller pieces before cooking.
Alternative: Drain the salmon and add 1/4 cup of olive oil to the spaghetti when folding in the salmon. And add more olive oil as needed.
Servings: 4-5
Time preparation: 10 min.
Time total: 20 min.