Instructions

1. Cook the pasta according to the package instructions. Drain and keep warm (keep a drop of the cooking water).
2. Discard the skin of the fish, then flake the flesh into bite-sized chunks.
3. Heat the oil in a pan, add the garlic and capers, then stir for a minute over low heat until the garlic starts getting brown. Add the spinach, let it wilt. Add the salmon flakes, lemon juice and zest. Season with salt and pepper (you can add a pinch or two chilli flakes at this point if you like). Fold in the pasta, add a couple of spoonful of the cooking water and the herb, then gently toss for a couple of minutes to warm through.
4. Serve with freshly ground pepper, grated parmesan and/or extra chilli flakes if you like.