If you can’t get strozzapreti, fusilli or penne would work well, too. Use a pack of flaked hot smoked salmon instead of fillets, if you prefer.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
20 mins
Cal/Serv:
562
Ingredients
300g
strozzapreti pasta
3Tbsp.
olive oil
75g
fresh white breadcrumbs
2
garlic cloves, crushed
1
red chilli, deseeded and finely sliced
125g
sun-blush tomatoes, roughly chopped
2
x hot smoked salmon fillets (about 180g), skin removed
2Tbsp.
nonpareille capers, drained
60g
rocket
Directions
Step 1Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain, reserving 125ml cooking water.
Step 2Meanwhile, heat 1tbsp oil in a large, deep frying pan over medium heat and fry the breadcrumbs, ½ the garlic and plenty of seasoning, stirring regularly, until golden. Tip on to a plate and set aside.
Step 3Add the remaining 2tbsp oil to the empty pan and fry the remaining garlic, the chilli and tomatoes for 2min, stirring occasionally, until fragrant. Flake in the salmon and warm through.
Step 4Stir in the capers, pasta, reserved cooking water and plenty of seasoning. Stir through the rocket to wilt slightly. Check seasoning. Divide between 4 bowls and scatter over the golden breadcrumbs. Serve.
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