Capellini with salmon, chilli, rocket & capers

This is a really great summer dish to share with your friends. Can be cooked using salmon or even cooked prawns if you like, kingfish or even chicken works well. Very easy to prepare, quick, delicious and perfect for spring/summer.

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Serves 4

  • 400g capellini or other variety of long, thin pasta
  • 400g skinless salmon fillet without bones, thinly sliced.
  • 2 long red chillies, seeds removed, thinly sliced
  • ¼ cup (50g) salted capers, rinsed, drained
  • ¼ cup (20g) finely grated parmesan, plus extra to serve
  • ⅓ cup flat-leaf parsley, leaves chopped
  • 100g rocket leaves



  • 90ml lemon juice
  • 175l extra virgin olive oil
  • 2 tbsp chilli oil (from gourmet food shops)
  • 1 garlic clove, crushed


For the dressing, combine all the ingredients in a medium bowl and season with salt and pepper. Set aside.

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

Place the salmon, chilli, capers, parmesan, parsley and rocket in a large 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.

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