Ingredients:

  • 200g dried spaghetti or linguine
  • 1 tbsp sea salt
  • 170g canned salmon, drained
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 0.5 tsp red pepper flakes
  • 2 tbsp capers, drained
  • 1 large lemon, zested and juiced
  • 0.25 cup fresh flat-leaf parsley, roughly chopped
  • 0.25 cup freshly grated Parmesan cheese
  • Freshly cracked black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add your pasta and cook until al dente. Reserve at least 1 cup of pasta water before draining.
  2. While the pasta boils, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Sauté for about 2 minutes until the garlic is fragrant and pale golden.
  3. Gently flake the canned salmon into the skillet. Add the capers and stir gently for 1 minute, allowing the salmon to sizzle until they slightly pop and smell briny.
  4. Add the drained pasta to the skillet. Pour in 1/4 cup of the reserved pasta water along with the lemon juice, lemon zest, and parsley.
  5. Toss vigorously over low heat to emulsify the oil and water into a silky sauce. Season with black pepper and top with grated Parmesan cheese before serving.