Ingredients
Method
1.Chop the salmon flesh into 2cm pieces.
2.Heat the oil with the garlic, chilli, capers and lemon rind in a small frying pan. Cook very gently so that the oil is infused with the flavours rather than frying the ingredients.
3.Cook the linguine in boiling, salted water until just tender, then drain well.
4.Add the salmon to the oil and cook for 2 minutes. Toss the oil and salmon mixture through the drained linguine along with the chopped parsley and serve immediately with lemon.
