Salmon pasta starts with the key ingredient: Salmon! Remove the skin (or buy skinless) and slice into medium sized cubes.

Pour 5L water into a large pot and put it on the stove at a medium heat – this is for your pasta.

Put the pan on your stove at a medium heat and add 3 tablespoons (or a drizzle) of EVOO.

Crush the garlic clove (or thinly slice) and add it to the pan and leave to cook on a medium-low heat for approx. 20 seconds.

Add the salmon to your pan and gently turn it every so often so all sides cook well.

While the salmon is cooking, add the chilli, capers and a sprinkle of freshly chopped parsley.

Mix the salmon pasta ingredients together gently and allow to cook through, usually between 5-7 minutes.

While the salmon is cooking, add the rock salt to your pot of boiling water before putting the pasta in too.

At this point, cut the lemon in half and squeeze in as much fresh juice as you can from one half (add more if you love the citrus flavour!).

Mix these ingredients in the pan so that the flavours can combine.

The salmon should be cooked by this point, so break down approx ½ of the salmon pieces (using a fork) in your pan so that they are “pulled” or “shredded”. Try to pick the pieces that have already started to break down or don’t look as good.

Add a generous amount of lemon zest to your salmon pasta sauce before finally adding more freshly squeezed lemon then mix well.

Once the pasta is ready, collect up to ½ mug full of pasta water and add it to your pan. Mix and allow to gently simmer.

Now strain the pasta and add it to the pan.

Put the stove on a slightly lower heat and add 3 heaped tablespoons of mascarpone cheese. Stir this until it melts into the pan and mix it through.

Add another generous amount of parsley to your salmon pasta and if you can, toss the pan to create the creamiest salmon pasta possible!

E ora si mangia, Vincenzo’s Plate….Enjoy!