400g Italian Spaghetti
1 x 213g tin Wild Pacific Pink Salmon
1 x 125g pack Spring Onions - sliced
100g Radish - chopped
100g Frozen Garden Peas
1 x 284ml Fresh Double Cream
40g Parmigiano Reggiano Cheese - grated
Salt and Black Pepper
In a large pan of salted boiling water cook the spaghetti for about 10 minutes until tender but still with a bite.
To make the sauce
Drain the tin of salmon and remove any bones.
Put the salmon in a saucepan along with the rest of the ingredients and gently heat through.
Drain the spaghetti, return to the pan and stir through the sauce.