This buttery salmon pasta is your go-to for a quick comfort meal with a touch of class. It’s made with canned salmon but lifted with golden capers, fresh lemon juice, and butter. The sauce coats the pasta beautifully, and it’s rich, full of flavour, with zing from fresh parsley and a little heat from chilli. One pan, one pot, under 20 minutes and packed with good fats and protein from salmon. Perfect for a weeknight meal that feels a fancy but it’s not!
For the breadcrumbs, pour olive oil to a hot pan on high heat, add breadcrumbs and finely chopped anchovies with a little of the anchovy oil. Fry until nicely toasted, set aside.
In a large frying pan over low heat, melt butter with the garlic and shallot and chili flakes. Cook gently for 3–4 minutes until fragrant, without browning.
Add the capers and cook for another minute. Splash in the white wine, let it reduce by half, then stir in lemon juice.
Add salmon, parsley and cracked pepper. Gently stir to break up the salmon without turning it to mush. Set aside.
Cook spaghetti in a large pot of salted water until just shy of al dente. Reserve ½ cup pasta water before draining.
Add the pasta to the pan with the sauce, and toss over medium heat until glossy and emulsified. Add the reserved water, and mix well. Taste and adjust seasoning.
Serve hot, topped with chopped parsley, and a sprinkle of toasted breadcrumbs for crunch.
By Joel Mielle
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