Spicy Salmon Chili Pasta (Print Version)

# Ingredients:

01 - 400 g wild Pacific red salmon, flaked or cubed
02 - 200 g linguine
03 - 1 shallot, finely diced
04 - 3 garlic cloves, finely diced
05 - 2 tablespoons chili oil, plus extra for serving
06 - 1 tablespoon capers, rinsed
07 - Zest of 1 lemon
08 - 1 tablespoon fresh dill, chopped
09 - 1 handful rocket (arugula)
10 - 2 tablespoons grated Parmesan cheese
11 - Sea salt, to taste
12 - Cracked black pepper, to taste

# Instructions:

01 - Bring a large pot of salted water to a boil and cook linguine according to package instructions until al dente. Reserve 120 ml of pasta water before draining.
02 - While the pasta cooks, heat 2 tablespoons of chili oil in a large skillet over medium heat. Add shallot, garlic, and capers, sautéing for 4–5 minutes until softened and aromatic.
03 - Stir in the flaked salmon, lemon zest, and chopped dill. Sauté for 3–4 minutes, gently breaking up the salmon. Add a splash of reserved pasta water to emulsify and create a light sauce.
04 - Using tongs, transfer cooked linguine directly into the skillet. Add rocket and Parmesan cheese. Toss gently for 1 minute until the rocket wilts slightly and the pasta is evenly coated.
05 - Adjust seasoning with sea salt and cracked black pepper. Immediately serve, garnishing with an extra drizzle of chili oil and additional Parmesan if desired.

# Notes:

01 - For perfectly flaky salmon, avoid overcooking; it should be just opaque and tender.
02 - Starchy pasta water is essential for a glossy, cohesive sauce—be sure to reserve it before draining.
03 - Linguine can be replaced with spaghetti or fettuccine for a similar result.
04 - Enhance the dish with halved cherry tomatoes added alongside the shallots and garlic.
05 - Increase heat by adding red pepper flakes with the aromatics or using a hotter chili oil.