Method
Before You Begin
Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Bring a large saucepan of salted water to the boil for use in Step 1.
Washing Instruction
Wash your hands, courgette, and lemon well. Rinse your Italian flat-leaf parsley thoroughly and drain on paper towel.
Gino's Tip
This is one of my favorite weeknight quickies inspired by one of my favorite reads - River Cafe Cook Book Easy - its a kitchen staple for classic Italian cooking.
Step 1 - Spaghetti
Cook your spaghetti in a large saucepan of salted boiling water for 10-12 minutes until "al dente".
Drain through a colander and set aside until later.
Step 2 - Pea Saute
Heat a large casserole pan over med-high heat, add a drizzle of olive oil and fry your Salmon and Trout Shavings for 2-3 minutes until slightly crisp.
Proceed to add your sliced onions, chopped garlic and cook for 1-2 minutes.
Now add your peas, courgette cores, along with a dash of water and your chicken stock; cook for 2-3 minutes until your peas are tender.
Remove your pan from the heat and add your shaved courgette. Season with salt and pepper.
Step 3 - Lemon Cream Spaghetti
Whisk your creme fraiche in a large mixing bowl along with a few pinches of lemon zest - sometimes all can be overpowering so taste as you go - your lemon juice, half your parmesan and a few dashes of milk to loosen the sauce slightly.
Once your pasta has cooked, mix it into your lemon cream along with your chopped Italian flat-leaf parsley. Taste and season with salt and pepper.
To serve
Divide your lemon cream spaghetti amongst your servings and top with your pea saute, salmon and trout shavings and sprinkle over your remaining parmesan. Enjoy!