Sicilian squid ink spaghetti with smoked salmon

Ingredients

Method

1. 1Put a large pan of water on to boil. Finely chop the onion and fennel, slice the garlic cloves, and chop the sundried tomatoes. Rinse the capers. Flake the lemon and pepper smoked sockeye into large pieces.
2. 2Warm the olive oil in a heavy casserole over a medium-low heat. Add the onion, fennel and 1/4 tsp of the sea salt. Cook for 15 minutes, stirring now and then, until soft, sweet and pale gold.
3. 3Stir in the garlic cloves, sundried tomatoes and chilli flakes. Cook for 2 minutes until the garlic smells sweet, not sharp.
4. 4Add the chopped tomatoes and sugar. Cook for 12 minutes, stirring, until the tomato has thickened and brown patches stick to the base of the pan.
5. 5Pour in the dry white wine and scrape up every browned bit. Boil uncovered for 4–5 minutes until the liquid is a dark glaze that coats a spoon.
6. 6Salt the boiling water with the remaining sea salt. Add the squid ink spaghetti alla chitarra artisan egg pasta and cook until just shy of tender, about 8 minutes.
7. 7Scoop out a mug of pasta water, then drain the spaghetti. Tip it into the glaze with 100 ml of that water and toss over a medium heat for 1–2 minutes until the sauce clings.
8. 8Take the pan off the heat. Fold through the flaked lemon and pepper smoked sockeye, the capers and 15 g of the flat-leaf parsley. Taste and add the black pepper.
9. 9Divide between warm plates, scatter the remaining parsley, and serve at once.