Bucatini with mushrooms and spinach with salmon

2_03198 BUCATINI with MUSHROOMS and spinach INGREDIENTS for 4 PERSONS 200 g of spinach, 500 g of bucatini, 400 g salmon fillet, 4 tablespoons of olive oil, 150 g mushrooms, chanterelles type 10 cl of Red port, 40 g butter, grated nutmeg, 1 tablespoon chopped chives, salt and black pepper.

Cook the pasta in boiling salted water according to the instructions on the package.

Cook the salmon, 4 minutes per side over medium heat, in two tablespoons of olive oil; Add salt, pepper and cut into pieces.

Clean the mushrooms and let them jump into a large pan, for 5 minutes over high heat, in hot oil.

Prelevateli with a schiumaiola and keep them aside in two plates.

Together with the cooking juice, bring to a boil and let it reduce by half, then add the butter, mushrooms, salmon, salt and pepper and continue cooking for 3 minutes fresh focus.

In a pan, without ceasing to stir, turn up, for 5 minutes over high heat, the spinach in the rest of the hot oil, sprinkle with nutmeg, salt and pepper.

Pour the dough in warm plates, place the spinach and mushrooms on top.

Garnish with the chives and serve immediately.