Cook the spaghetti for 10 mins or
following pack instructions until al dente.
Meanwhile, heat the oil in a wok or
large frying pan and briefly fry the chilli
to soften it.
Drain the spaghetti, reserving a little of
the water, then tip into the wok and, using
2 wooden spoons, toss in the chilli oil until
well mixed. Add the salmon, lemon zest
and chives or onions, then toss again.
Season and add lemon juice to taste.