By now the pasta should be nearly ready. Add the spiralized courgette (zucchini) to the pan with the pasta for the last 30 seconds of cooking. Then drain the pasta in a colander, reserving a cup of the cooking water.
1 large courgette (zucchini)
Turn the salmon over in the frying pan. Remove the skin using a set of tongs and discard.
Break up the salmon using the back of a fork into chunky pieces. Stir the cream into the sauce.
3 tbsp double (heavy) cream
Add the cooked spaghetti and spiralized courgette to the pan along with a good splash (about 1/4 cup) of the pasta cooking water.
Use a set of tongs to toss the spaghetti in the sauce, distributing the pieces of salmon amongst the pasta.
Add more of the pasta cooking water if you want to loosen up the sauce further (optional).
Divide the pasta between bowls and top with a little grated parmesan, black pepper, and a sprinkling of fresh basil leaves.
grated parmesan cheese, fresh basil, black pepper
Video
Notes
Can I make it ahead?This dish tastes best when cooked and eaten right away, but if you did want to make it ahead, then cook the dish, quickly cool, cover and refrigerate.Reheat in a pan over a medium heat with a lid or foil on for about 10 minutes or so. You'll need to move it around the pan a couple of times with a set of tongs and you may need to add a splash of water to loosen up the sauce - cook until piping hot throughout.Ingredient swaps
Swap the spaghetti for linguine, fettuccine or your favourite pasta shapes.
Stir in a handful of grated parmesan or cheddar when you add in the pasta.
Add a pinch of chilli flakes for a bit of heat.
Nutritional information is approximate, per serving (this recipe serves 4) NOT including the serving suggestions of parmesan, pepper and basil.