Spaghetti with hot-smoked salmon, rocket & capers
Prep Time:
10 Minutes
Cook Time:
35 Minutes
Ready In:
45 Minutes

125ml extra-virgin olive oil
25g fresh white breadcrumbs
500g spaghetti
2 garlic cloves
2 tiny dried bird's eye chillies , finely crumbled, or a quarter tsp crushed chillies
finely grated zest 1 lemon
4 tbsp capers in brine, drained
85g rocket leaves
200g hot-smoked salmon , flaked
sliced tomatoes , to serve

Heat 2 tbsp of the oil in a small frying pan until hot. Add the breadcrumbs and cook over a medium heat for 3-4 minutes until golden and crisp, turning often. Tip into a small bowl. (You can prepare these several hours ahead.)
Cook the pasta in plenty of gently boiling well-salted water until al dente. Meanwhile peel the garlic and chop it very finely. Put the rest of the oil in a small pan and add the garlic and chillies. Warm gently over a low heat so they flavour the oil - but don't let the garlic fry.
Drain the pasta and tip it into a warmed very large serving bowl. Quickly add the lemon zest and capers to the oil, then pour over the pasta. Toss well, add the rocket and salmon and toss again - take care not to break up the salmon too much. Scatter the breadcrumbs over and serve with a salad of sliced tomatoes.


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