Sepia Tagliatelle With Cream Sauce

Ingredients:

300 g of pasta nero di sepia

1 tin of pink salmon, in chunks

1 pot of creme fraiche, double cream or alternatively ricotta

3 tbsp parmigiana cheese, grated

1 teaspoon butter

Bunch of fresh parsley leaves, chopped finely

Bunch of fresh dill, chopped finely

salt&pepper

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Super easy pasta recipe with a twist in form of the sepia flavored pasta. Just cook the pasta al dente as per instructions on the package (usually around 8-10 minutes in boiling water with pinch of salt and then put aside with a lid on the saucepan for a few minutes finish, drain afterwards). Meanwhile, place a  frying pan over medium heat. Add the butter and have it melt, then add the salmon followed by the cream. Mix slowly until combined. Season with fresh herbs, salt and pepper. Serve on top of pasta and sprinkle with parmigiana cheese.

Bon Appetit!