INGREDIENTS

250 g tagliatelle / 200 g salmon filet / 300 g cod filet / clery / red onion / carrot / cherry tomatoes / tomato paste / 3 spoonfuls of almond slices / 3 anchovies / rosemary / thyme / extravirgin olive oil / salt and pepper

Dice the onion, celery and carrot and brown them in some oil with the anchovies, the tomato paste, rosemary and some pepper. Dice the cod and the salmon and add them to the pan. Cut the cherry tomatoes and add them: decrease the heat and cook for 10 minutes. In a small pot toast the sliced almond with some thyme. Boil the water and cook the pasta, keeping a glass of cooking water. Drain the tagliatelle and toss them in the pan with the fish rags, adding the cooking water, and let it cook for 2 additional minutes. Serve on a plate and sprinkle with the sliced and toasted almonds.