Capellini with salmon, chilli, rocket and capers

Name: Capellini with salmon, chilli, rocket and capers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 400g capellini or other long, thin pasta; 400g skinless salmon fillet, thinly sliced against the grain; 2 long red chillies, seeds removed, thinly sliced; 1/4 cup (50g) salted capers, rinsed, drained; 1/4 cup (20g) finely grated parmesan, plus extra to serve; 1/3 bunch flat-leaf parsley, leaves chopped; 100g rocket leaves; 1/2 cup (125ml) lemon juice; 1/2 cup (125ml) extra virgin olive oil; 2 tbs chilli oil* (see notes below); 1 garlic clove, crushed

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15m

Capellini with salmon, chilli, rocket and capers

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by Massimo Mele

CHEF, PEPPINA

Oct 20, 2015

This light fresh pasta dish from Massimo Mele's recipe files is perfect for a long summer lunch.

400g capellini or other long, thin pasta
400g skinless salmon fillet, thinly sliced against the grain
2 long red chillies, seeds removed, thinly sliced
1/4 cup (50g) salted capers, rinsed, drained
1/4 cup (20g) finely grated parmesan, plus extra to serve
1/3 bunch flat-leaf parsley, leaves chopped
100g rocket leaves

Dressing

1/2 cup (125ml) lemon juice
1/2 cup (125ml) extra virgin olive oil
2 tbs chilli oil* (see notes below)
1 garlic clove, crushed

Method

1.

For the dressing, combine all ingredients in a bowl. Season and set aside.
2.

Cook pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain.
3.

Place the salmon, chilli, capers, parmesan, parsley and rocket in a bowl. Add the hot pasta and toss to combine. Pour over the dressing and gently mix to combine. Sprinkle with extra parmesan and serve immediately.