Smoked Salmon Lemon Pasta Second Bowl

Lemon Sauce

• 4 garlic cloves
• 1 - 2 fresh chillies, to taste, and deseeded, if preferred
• 2 pinches salt, plus extra to season, to taste
• 2 pinches ground black pepper, plus extra to season, to taste
• 4 pieces lemon peel, thin peel only, no white pith (5 x 1½ cm/2 x ½ in. ea.)
• 85 g extra virgin olive oil, divided
• 60 g lemon juice, to taste (1-2 lemons)
• 3 tbsp pickled capers, drained

Pasta

• 1135 g water
• 30 g extra virgin olive oil
• 450 g dried pasta, e.g. spaghetti, linguine, fusilli
• 155 g salmon, smoked hot, flaked (see Tip)
• salt, to season, to taste
• ground black pepper, to season, to taste
• 3 - 4 sprigs flat-leaf parsley, leaves only, roughly chopped