2 tiny dried bird's eye chillies, finely crumbled, or a quarter tsp crushed chillies
finely grated zest 1 lemon
4 tbsp capers in brine, drained
85g rocket leaves
200g hot-smoked salmon, flaked
sliced tomatoes, to serve
Heat 2 tbsp of the oil in a small frying pan until hot. Add the breadcrumbs and cook over a medium heat for 3-4 minutes until golden and crisp, turning often. Tip into a small bowl. (You can prepare these several hours ahead.)
Cook the pasta in plenty of gently boiling well-salted water until al dente. Meanwhile peel the garlic and chop it very finely. Put the rest of the oil in a small pan and add the garlic and chillies. Warm gently over a low heat so they flavour the oil – but don’t let the garlic fry.
Drain the pasta and tip it into a warmed very large serving bowl. Quickly add the lemon zest and capers to the oil, then pour over the pasta. Toss well, add the rocket and salmon and toss again – take care not to break up the salmon too much. Scatter the breadcrumbs over and serve with a salad of sliced tomatoes.
SELECT p.ID, p.post_title, rd.recipe_data_ref_id, rd.photo_file_name, rd.photo_src, rd.skill_level FROM bbc20may18_posts p LEFT JOIN bbc20may18_term_relationships tr ON (p.ID = tr.object_id) LEFT JOIN bbc20may18_recipes_data rd ON (p.ID = rd.recipe_post_id) WHERE (tr.term_taxonomy_id IN ( 81 )) AND p.post_type = 'bbc_recipes' AND (p.post_status = 'publish' OR p.post_status = 'private') AND p.ID <> 3544 GROUP BY p.ID ORDER BY p.post_date DESC LIMIT 0, 16