Lemon and caper salmon linguine
Ingredients
- 225g/8oz linguine
- 75g/3¾oz pine nuts
- small knob of butter
- 6 spring onions, trimmed and finely sliced
- 6 tbsp olive oil
- 2 lemons, juice only
- 115g/4oz capers from a jar, drained
- small bunch fresh chives, chopped
- small bunch fresh parsley, leaves chopped
- 200g/7oz hot-smoked salmon flakes or fillets
- salt and freshly ground black pepper
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