Spaghetti with hot-smoked salmon, rocket & capers

• extra-virgin olive oil↗125ml ml
• fresh white breadcrumb↗25g g
• spaghetti↗500g g
• garlic cloves↗2
• tiny dried bird's eye chillies2

  finely crumbled, or a quarter tsp crushed chillies

• lemon↗finely grated zest 1

  finely grated zest 1

• caper↗4 tbsp tbsp

  in brine, drained

• rocket↗85g g

  leaves

• hot-smoked salmon↗200g g

  flaked

• sliced tomatoes

  to serve

Step-by-step instructions

1. 1

   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.)

2. 2

   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.

3. 3

   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.