This dish works best with spaghetti, spagettini, linguine or fettuccine noodles. We used spaghetti. This recipe uses ingredients for around 500g of pasta.
Prepare the spaghetti according to package instructions to al dente or to taste.
When drained and rinsed, put in a large serving bowl and toss the spaghetti with around 1 1/2 tablespoons of unsalted butter until the butter melts.
Add 2-3 cloves of minced garlic, salt and fresh ground black pepper to taste and oregano or Italian seasoning to taste (I like to use around a tablespoon). Toss thoroughly. Then add 2 tablespoons of Keen's or Coleman's dry mustard powder and toss again.
Finally add one small jar of capers, drained of any liquid, and the smoked salmon.
Use as much smoked salmon as you want, and cut up in chunks or slices of whatever size you like. I like to chop a normal thin cut slice of smoked salmon into about three pieces for this.
Toss in the capers and smoked salmon so they are nicely and evenly distributed. Then add the juice of half a lemon and toss one final time.
Serve with more fresh ground pepper to taste.
Enjoy.
See also: Montreal Steak Spice Salmon Fillets
See also: Mediterranean "Taverna" Pasta Salad
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