Linguini con salmone e fungi

Si si Italiano, ti amo! Okay there stops my vocabulary unfortunately however my love for Italian cuisine is much larger. A fresh pasta is hard to beat, although I don't always have to make my own. I am lucky the have a few good addresses of delicacy stories which sell good quality pasta. Not that I generally am able to afford this on a student budget, but during the weekends I can spoil my family sometimes by making a fancy dinner. Good pasta calls for good ingredients and above all a fantastic sauce! Do not overcomplicated this but go for the simple flavors which you know go well. Like salmon, spinach, lemon and a creamy sauce. A classic combination for a good reason. Start by sautéing an onion and garlic, this is the Base for almost any sauce. Add the Italian seasoning and anchovies. These will melt into the sauce and give it a hearty taste without smelling overly fishy. Let that soften while you boil the pasta all dented for 8 minutes in some generously salted water. Chop the fresh salmon into cubes of 2 centimetres and slice the mushrooms into quarters. Add these to the vegetables and cook for 1 minute. Now add the chili flakes (if you want some extra kick, leave them out if you don't want it too spicy), the lemon zest, cooking crème and the pasta with one cup to cooking liquid. This starchy water will bind all the ingredients into a lovely sauce. Give everything a good stir and finally add the spinach. Wilther for 1 minute and plate in a beautiful, deep pasta plate. Garnish with a pinch of seasoning and some parmesan cheese if you like. Serve with a spoon and fork so you can eat your pasta the traditional way. A fabulous dinner if you have something to celebrate or perhaps a nice date.

Ingredients: 150 grams of spinach, 125 grams of salmon, 100 grams of Linguini, 75 grams of mushroom, 50 grams of onion, 50 ml of cooking crème, 1 tablespoon of Italian seasoning, 1 teaspoon of lemon zest, 1 teaspoon of chili flakes, 1 teaspoon of anchovies, 1 teaspoon of sea salt