Ingredients
- 320 g squid ink spaghetti
- 150 g smoked salmon
- 150 g yellow cherry tomatoes
- Flavour Up Your Fish seasoning
Preparation of the recipe
1
Cook the Casa Rinaldi Squid Ink Spaghetti in plenty of salted boiling water until al dente.
2
Meanwhile, heat a frying pan over medium-high heat and sauté the yellow cherry tomatoes for about 2 minutes.
3
Add the smoked salmon, cut into bite-sized pieces, then turn off the heat.
4
Drain the pasta and transfer it directly to the pan with the tomatoes and salmon.
Toss everything together briefly, plate the spaghetti and finish with a drizzle of Casa Rinaldi Flavour Up Your Fish seasoning to enhance the dish with a fresh, aromatic flavour.
