300g spaghetti
2 tablespoons extra-virgin olive oil
2 teaspoons finely grated lemon rind
1/4 cup lemon juice
2 tablespoons baby capers, drained
100g baby rocket
220g smoked salmon, chopped
1. Cook pasta to packet directions. Drain and keep 2 tablespoons cooking liquid.
2. Return pasta to pan. Add reserved cooking liquid, oil, lemon rind, lemon juice, capers, rocket and salmon to pasta. Season with pepper.
3. Cook for 1 to 2 minutes, tossing constantly. Serve.
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