Penne Pasta with Salmon from Norway

Directions

1. Salmon pasta starts with the key ingredient: Norwegian salmon! Remove the skin (or buy skinless) and slice it into medium-sized cubes.
2. Heat a pan and fry all sides of the salmon cubes and let rest while you make the pasta and sauce.
3. Prepare the pasta as explained on the box, while preparing the rest.
4. Crush the garlic clove (or thinly slice) and add it to the pan and leave to cook on medium-low heat for approx. 20 seconds.
5. Add finely chopped chili, capers, and a sprinkle of freshly chopped parsley.
6. Cut the lemon in half and squeeze in as much fresh juice as you can from one half (add more if you love the citrus flavor).
7. Mix the ingredients in the pan so that the flavors can combine.
8. Add a generous amount of lemon zest to your salmon pasta sauce before finally adding more freshly squeezed lemon then mix well.
9. Once the pasta is ready, add ½ mug full of pasta water to your sauce. Mix and allow to gently simmer.
10. Strain the pasta and add it to the pan with the sauce.
11. Put the stove on a slightly lower heat and add 3 heaped tablespoons of mascarpone cheese. Stir this until it melts and mix it through.
12. Add another generous amount of parsley to your pasta and if you can, toss the pan to create the creamiest pasta possible!
13. Add the salmon to your pan and gently turn it to mix the salmon with the pasta and the sauce. Serve immediately.