This dish could not be easier.  Even someone who has never cooked could crack this! And it would be delicious.  I love it with Chenin Blanc and Fleur du Cap is my favourite at the moment.  Their winemaker describes it as “The wine has a light yellow colour with green tints. Layers of honey blossom, ripe melon, guava and nuances of oak enthuse the nose. The palate is abundant with tropical fruit, butterscotch and vanilla oak. This is a very versatile wine that can be drunk on its own and still work brilliantly with food.”  

Prep time – 5 minutes, cooking time 12 minutes.  Serves four.

Ingredients

• 350g dried spaghetti pasta
• 2 tablespoons olive oil
• 2 teaspoons finely grated lemon rind
• 1/4 cup lemon juice
• 1/2 glass of white wine
• 2 tablespoons baby capers, drained
• 100g baby rocket
• 220g smoked salmon, chopped

Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 2 tablespoons cooking liquid. Return pasta to pan.

Add reserved cooking liquid, wine, oil, lemon rind, lemon juice, capers, rocket and salmon to pasta. Season with pepper

Toss over low heat for 1 to 2 minutes or until heated through and rocket just starts to wilt.

Serve with a delicious chilled glass of Chenin Blanc.