120g smoked salmon (thinly sliced)
Red chili flakes
2 Tbsp olive oil
1 lemon (zested and juiced)
Salt and pepper to taste
Heat one teaspoon olive oil in a large frying pan and briefly fry the tomatoes and chili flakes (to taste) soften it.
Cook the spaghetti for 10 minutes until al dente.
Drain the spaghetti then add to the pan and gently toss in the tomato chili oil until well mixed. In a separate pan heat the rest of the olive oil and gently fry the basil until crisp.
Add the salmon, basil and lemon zest to the large pan and mix. Season with salt and pepper and add lemon juice to taste. Serve with a chilled glass of Survivor Sauvignon Blanc.
Cooks in: 20 minutes
Pairs well with Survivor Sauvignon Blanc.