Lemon Spaghetti With Brussels Sprouts And Salmon - cooking recipe

Ingredients

2/3 lb spaghetti
1 lb Brussels sprouts, trimmed and leaves picked
3 tbsp olive oil
2 None shallots, diced
1/3 lb mascarpone or whipped cream cheese
2/3 cup milk
1 None lemon, zested and juiced
1 pinch granulated sugar
1 lb salmon fillet, sliced
None None lemon wedges, to serve

Preparation

Cook the spaghetti in boiling, salted water for 10-12 mins, until tender. Add the Brussels sprouts leaves to the pan 1-2 mins before the end of cooking.
Meanwhile, make the sauce. Heat 1 tbsp oil in a frying pan then saute the shallots for 3-4 mins. Mix the mascarpone and milk together until smooth then stir in the lemon zest, juice and sugar. Season then add to the sauteed shallots.
To finish, add 2 tbsp oil to a pan and saute the salmon slices for 3-4 mins, turning. Toss the pasta in the sauce then divide between 4 plates and top with the salmon slices. Serve with extra lemon wedges.