Serves 1

What you need:
150g/5oz fresh salmon and brill poached and chopped roughly
1 tablespoon olive oil
1 crushed clove garlic
1 spanish onion, finely sliced
225g/8oz pasta cooked and drained
100g/4oz mozzarella cheese, grated
4 black olives
A little salt and freshly ground black pepper

Garnish: chopped fresh herbs

What you do:
Heat oil in frying pan, add garlic, onion, and pepper slices and cook until soft. Add this to hot pasta together with chunks of fresh fish and mix roughly Add some cheese and olives and toss carefully Season to taste. Garnish and serve with melted cheese on top.

Supplied by Tony Gaffney, Bon Appetit, Malahide, Co. Dublin, for the 1995 Happy Heart Eat Out Campaign.