2 lemons, zest grated and juiced
3 tablespoons olive oil
2 garlic cloves, finely chopped
2 leeks, white part only, rinsed and finely chopped
2 tablespoons small salted capers, rinsed and drained
2 tablespoons finely chopped curly parsley
2 tablespoons finely sliced chives
50g finely grated parmesan
250g smoked salmon, finely sliced
Prep: 10 mins | Cook: 10 mins | Serves 4
Bring a large pot of salted water to the boil. Add the juice of 1 lemon and the spaghettini and cook until al dente (4–5 minutes). Drain and return to the warm pot.
Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the garlic and leek and sauté for 5 minutes, or until the leek is soft and transparent. Season with freshly ground black pepper.
Tip the leek mixture into the pasta, then add the lemon zest, remaining lemon juice, capers, parsley, chives and parmesan, stirring them through the pasta.
Divide among four warm pasta bowls and top with the sliced smoked salmon.