Salmon, Dill and Caper Spaghetti

Ingredients

375g dried spaghetti pasta

1 tbsp olive oil

2 medium red onions, halved, and thinly sliced

1/4 cup drained capers

2 garlic cloves, crushed

1/2 cup dry white wine

1/2 cup salt reduced chicken stock

1/2 cup thickened cream

415g can red salmon, drained, skin and bones removed, flaked

2 tbsp finely chopped fresh dill sprigs

Method

1. Cook pasta in a saucepan of boiling, salted water until just tender. Drain and return to the pan.

2. Meanwhile, heat oil in a large, heavy-based frying pan over medium-high heat.

3. Add onion and cook, stirring, for 5 to 7 minutes or until onion is golden and softened. Add capers, garlic and cook for 1 minute or until fragrant.

4. Increase heat to high and add the wine. Cook for 2 minutes or until the wine has almost evaporated.

5. Add stock and cream.

6. Reduce heat and simmer, stir occasionally, for 4 to 5 minutes or until the sauce has thickened.

7. Add the creamy sauce to the pasta and toss to coat. Add the salmon with half of the chopped dill and toss again to combine.

8. Top with the remaining dill and serve.

You can also substitute the tinned salmon with cooked fresh salmon if you prefer.