Salmon, Courgette and Olive Pasta - From La Cucina Italiana

Serves four:

3 fillets of Salmon
300g of conchiglie-shaped pasta
2 Courgettes
Olive Tapenade
1 glass of white wine
a little butter, salt and pepper

Julien the courgettes so that they are in relatively thin short strips.

Begin cooking the pasta in boiling water.

Cook off the fillets of salmon in a little butter.

Once these are sealed, add the wine and begin to poach the fish. Add the courgettes to the pan. Season.

Once the pasta is cooked, stir in a little butter and seasoning, followed by spoonfulls of the tapenade, to taste.

Flake the fish and add with a little of the cooking liquid and courgettes to the pasta.