Bring some water to the boil in a pan and add salt and the farfalle. Farfalle is the best type of pasta for this recipe, but if you don’t have any, you can always use macaroni or any other short pasta. It’s best to avoid long pasta in recipes with creamy sauces.
Cook the salmon in a frying pan with a dash of Borges Aromatic Olive Oil with Fried Garlic. When the fish turns lighter in colour, add the black pepper and cream, stir for a couple of minutes and take off the heat.
Strain the pasta a couple of minutes earlier than the time indicated on the cooking instructions on the bag and save a glass of the water used to cook the pasta. Put the sauce back on the heat, add the pasta and sauté for a minute. Sprinkle fresh parsley on top and serve warm.
For all pasta dishes, it’s always a good idea to make the sauce first. That way, when it’s time to strain the pasta, you’ll already have the sauce ready and waiting.