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Spaghetti with hot-smoked salmon, rocket & capers

Spaghetti with hot-smoked salmon, rocket & capers

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A star rating of 4.8 out of 5.49 ratingsRate
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 4 - 6

A speedy and delicious dish

Nutrition: per serving for six
NutrientUnit
kcal524
fat22g
saturates3g
carbs66g
sugars0g
fibre3g
protein20g
salt1.83g
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Ingredients

  • 125ml extra-virgin olive oil
  • 25g fresh white breadcrumb
  • 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 caper in brine, drained
  • 85g rocket leaves
  • 200g hot-smoked salmon , flaked
  • sliced tomatoes , to serve

Method

  • STEP 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.)

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2003

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Overall rating

A star rating of 4.8 out of 5.49 ratings
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