Pasta with chanterelle mushrooms and salmon

1. 

pasta - Fusilli (spiral) 5.75 oz (160 g)

Cook it in salted water as recommended by pasta producer.

2. 

chanterelle mushrooms 5.25 oz (150 g)

Clean, wash and cut the mushrooms.

3. 

rapeseed oil 3 tbsp • ground black pepper 0.25 tsp • ground Roman caraway spice - jeera 0.5 tsp

Fry the mushrooms in oil and season.

4. 

garlic 1 clove

Add the sliced clove of garlic and fry for a while until the garlic starts to change the colour. Be careful it will not turn to too brown.

5. 

whipping cream (30-33% fat) 6.75 tbsp (100 ml)

Add whipping cream.

6. 

smoked salmon 1.75 oz (50 g)

Add sliced salmon.

7. 

parmesan 0.75 oz (20 g)

Add grated cheese and a half of cup of salt water from cooked pasta. We partly reduce the sauce by boiling.

8. 

mint 5 leaves

Add some leaves of mint to the sauce.

9. 

Add cooked pasta, heat together and stir so, that the sauce will covers the surface of the pasta.