Boil water for the pasta. As it is boiling prepare the sauce by first cooking the salmon in a small pot with the olive oil over a medium flame. I cut the salmon into small pieces, but this is not essential since the salmon will fall apart anyway when cooked. When salmon is cooked, reduce the flame to low and add the avocado. Continue cooking until it becomes creamy and warm. If you want more creamy add a little milk. Not much milk will be needed. Chop the wild garlic and add towards end of cooking sauce.

While you are preparing sauce, put your fresh pasta in the boiling water and cook according to instructions (for my fresh pasta it needed only 1-2 minutes). Please note that ordinary egg pasta without the added flavors and colors will be perfectly fine as well.

Drain the pasta, mix it with the sauce and prepare to serve in a bowl. Grate a little Parmesan cheese on top for taste and decoration. Enjoy!