1 garlic clove (chopped), half a chili, chopped parsley and salt
Preparation:
In a small saucepan, melt the margarine with the finely chopped garlic until lightly golden. Add the salmon and sauté quickly for about one minute, then add the finely chopped chili.
Cook the farfalle in plenty of salted water. Drain and transfer to a preheated serving dish, then combine with the salmon mixture. Sprinkle with chopped parsley.
Finish with a small amount of margarine to enhance moisture and flavor.
