Hot Smoked Salmon with Rocket and Chilli Linguine

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, reserving ½ cup of the cooking water.

Heat the oil and butter in the pot the pasta was cooked in and add the pasta, ¼ cup of the cooking water, chilli or chilli flakes, lemon zest and juice, rocket and parmesan. Turn to combine, adding more cooking water if needed to loosen the pasta.

To serve: Flake the salmon into the pasta and gently combine. Divide among warm shallow bowls and top with a grating of parmesan, a grind of pepper and a lemon wedge.