Ingredients:

• 200g spaghetti
• Extra virgin olive oil
• 4 slices smoked salmon
• Some chopped parsley
• 1 tbsp chopped garlic

Creamy white sauce

• 1/2 tsp chopped garlic
• 175ml fresh milk
• 25g butter
• 30ml whipping cream
• 2 tbsp plain flour
• Salt and coarse ground black pepper to taste

Method

1. Place spaghetti in a TIVOLI NEVIO 18 cm Saucepan of boiling water. Cook for approximately 8 minutes or until al dente.
2. Heat a TIVOLI 24 cm Open Frypan with olive oil.  Sauté garlic until fragrant. Add spaghetti and toss well.  Adjust with salt to taste. Dish out.

3. Melt butter in a TIVOLI 24 cm Open Frypan, put in garlic and fry until fragrant. Add in flour and continue to stir-fry over low heat. Pour in milk and whipping cream, stir to mix well. Adjust with salt and black pepper to taste.  Cook until sauce is fairly thick.  Put spaghetti into the creamy white sauce. Toss to mix. Dish out and serve with salmon slices and sprinkle with chopped parsley and extra coarse ground black pepper.

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