Ingredients

Zafarelli Spaghettini No. 3 500g
5 tbsp olive oil
400g smoked salmon, torn into bite sized pieces
⅓ cup baby capers
1 red onion, finely diced
1 lemon, zest and juice
2 tbsp chopped parsley
2 tbsp chopped dill and extra leaves to garnish
½ cup fresh breadcrumbs
Sea salt & cracked black pepper

Method

1. Heat a small frypan over medium heat. Add 2 tbsp olive oil and breadcrumbs, and cook until golden and crunchy. Season with salt and pepper. Set aside.
2. Meanwhile, in a pot of boiling salted water, cook pasta according to packet instructions.
3. Drain the pasta and return it to the pot. Add the remaining ingredients, season with salt and pepper, and gently toss to combine.
4. Serve topped with the toasted breadcrumbs and garnish with fresh dill leaves.