Whole wheat capellini with salmon and spinach.

  • cooking icon 20 minutes


For 4 persons

  • 350 g

  • 1 tbsp

    olive oil

  • 1


  • 1

    clove of garlic

  • 4

    fresh salmon filets (+- 150 g per person)

  • 500 g

    baby spinach

  • 1 pinch

    ground nutmeg

  • 4 tbsp

    roasted pine nuts

  • salt and pepper


Anco Professional Cooking-resistant Capellini

Anco Professional Cook-resistant Capellini is one of the long pasta from the basic range, only this variant is a lot finer than any spaghetti variant. Capellini is perfect for lovers of a nice mouthfeeling and goes perfectly with tomato sauces and all kinds of fish. Cooking-resistant pasta is reinforced with chicken egg protein, making them extra cooking-resistant and achieving a high yield while retaining bite. This applies both when the cooking pot remains on the fire for too long, or when you reheat the pasta (decoupled cooking), or when you mix the pasta with sauce and place it in the buffet. Anco Professional cooking-resistant pasta has a beautiful amber yellow color and does not stick.


  1. Place the salmon in a baking dish. Season with salt and black pepper. Bake – depending on the thickness of the fillet – for 15 minutes in a preheated oven at 200°C.
  2. Cook the wholewheat capellini al dente in plenty of water, then pour off and drain.
  3. Heat the olive oil in a large pan. Fry the onion and garlic in it.
  4. Add the spinach and stir until it has wilted. Season with nutmeg and pepper.
  5. Mix the spinach in with the capellini and spoon everything onto a flat plate. Top with the toasted pine nuts. Place the salmon fillet next to the pasta.

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