INGREDIENTS

 2 SERVINGS, 474 KCAL EACH

• 150 g of pasta
• 2 teaspoons of olive oil
• 1 large clove of garlic
• 1 red pepper (e.g. oblong ramiro)
• 1/2 tablespoon of butter
• 100 g of smoked salmon
• 60 ml of heavy cream 30%
• 1/2 chili pepper and / or freshly ground black pepper
• a dozen basil leaves

PREPARATION

• Cook the pasta al dente and drain, keeping about 1/4 cup of water.
• Pour olive oil into the pasta pot, add the finely chopped garlic and fry it.
• Add the diced paprika and fry, stirring every now and then, for about 3 minutes until the paprika is tender. Finally, add the thinly sliced ​​chili pepper (without seeds) if you are using it.
• Add butter and chopped salmon and sauté for 1 minute. Add pasta and cream and bring to a boil. Cook for a while until the sauce thickens. If it is too thick, you can add the saved pasta water.
• Sprinkle with chopped basil and season with freshly ground pepper if you haven't added chili.