Serves 4
225 g (8 oz) wild Alaska smoked salmon, sliced into thin strips
350 g (12 oz) linguine or spaghetti
2 tablespoons capers, rinsed and drained
2 tablespoons lemon juice
a handful of flat leaf parsley, stalks removed
a handful chives or 4 spring onions, roughly chopped
12 large basil leaves
6 tablespoons olive oil
4 tablespoons finely grated Parmesan cheese
salt and freshly ground black pepper
shaves of Parmesan cheese, to garnish
* Cook the linguine or spaghetti in plenty of lightly salted boiling according to instructions on pack
* Meanwhile, put the capers, lemon juice, parsley, chives or spring onions, basil and olive oil into a small blender and whizz together. Alternatively, simply chop the capers and herbs finely and mix with the lemon juice and oil. Stir in the Parmesan and season with salt and pepper
* Drain the cooked pasta, reserving a couple of tablespoons of the cooking liquid. Return this to the pan with the pasta, then add the herb mixture and smoked salmon strips. Stir together gently over a very low heat for a few moments, then serve, garnished with shaves of Parmesan cheese