A friend will come for making a cake together this afternoon. So, I stayed home instead of hurrying back and missing each other. To cook something for lunch, a salmon steak was defrosted, seasoned, smeared and cut into smaller pieces. I weigh 80g spaghetti, cooked, drained and reserved a little pasta cooking water. Quickly the pasta was tossed with black truffle sauce and pasta water. The last is the addition of the salmon pieces. Oh oh, sprinkle shredded Parmesan on top. Lunch was served with green salad.
P.S. The truffle sauce was bought, not homemade. To preserve it, one should wrap the bottle opening with plastic film then close the cap. It can be kept in the fridge for a longer life than just cover with the cap.