Spaghetti with Smoked Salmon

Spaghetti in salted water in 12 min. Make spaghetti al dente (firm to the bite).

5 min before the end of cooking add 1 tablespoon of olive oil. While making the spaghetti, drain the asparagus spears and cut them into 3 cm long pieces. Heat the remaining olive oil with sherry vinegar and white wine until just before boiling and warm the asparagus sections in it. Cut the salmon into 2 cm long and 1 cm wide strips. Drain the spaghetti, divide into four portions and place on warmed plates. Quickly mix each with a quarter of the asparagus sections (with liquid) and with 25 g salmon each. Sprinkle with dill tips and grind over with a little pepper. Serve immediately. Serve with dry white wine as the main course of an Italian menu.

can be. After that, it is plenty for 6 people.

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