12 ounces spaghetti
7 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
salt and pepper
8 ounces salmon fillet, skinned and cut into small cubits
2 tablespoons chopped fresh parsley
1 tablespoon butter
1 cup fresh breadcrumbs

Cook the spaghetti following the directions on the package.

Meanwhile, make the sauce; 2 skillets are required. In the first pan, heat half the oil and gently fry the onion and garlic. When the onion starts to soften, add the salmon and parsley. Season and fry, stirring, for 2-3 minutes longer, or until the salmon is cooked through.

At the same time heat the rest of the oil and the butter in a small skillet. Fry the breadcrumbs until they are crisp and golden. Season well and drain on paper towels.

Drain the spaghetti. Transfer to a warm serving dish and immediately pour the salmon and garlic sauce over. Toss to mix, then sprinkle the bread crumbs over the top.
SERVES 4