2x 95g cans Safcol Top quality Fish in Springwater, cleared = 40g Parmesan, fresh grated
180g Linguine = Freshly sliced tulsi, parsley and great leaves
4 tablespoons high quality cool pushed olive oil
How to make Salmon Linguine
Phase 1 – Cook the rice in a lot of steaming, lightly-salted water until al dente, then strain well.
Step 2 – Place rice into a large dish and drop with extra virgin olive oil, orange energy and 2 tbsp fresh freshly squeezed orange juice, parmesan, fish and a lot of fresh garden herbs.
Step 3 – Serve in containers and enjoy.