- 2 140g Huon Salmon Portions
- 400g Dry Spaghetti
- 2 Garlic Cloves, finely chopped
- 4 Egg Yolks
- 100ml Creme Fraiche
- 100g Freshly grated parmesan, plus extra to serve
- 2tbsp Chopped flat-leaf parsley leaves
- 225g Shaved zucchini
- 20g Butter
- Lemon Zest
Put your large pot of water onto the stovetop and set to boil.
Meanwhile, season the salmon on the flesh side and then bake in an extremely hot oven for 5 minutes.
Cook pasta in the boiling salted water according to the packet instructions.
Heat butter in a fry pan, add zucchini and cook for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then add salmon. Cook for about 2 minutes then set aside
Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork.
Drain pasta, then return to pan. Quickly add egg and salmon mixtures and parsley.
Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce add 2 or 3 tablespoons of the pasta water, this will help thicken the pasta.
Serve immediately with extra parmesan and cracked black pepper on top.