Recipe method
1. Cook 350g dried linguine according to the packet instructions. Drain, reserving 75ml of the liquid, and set aside.
2. Pour the reserved cooking liquid back into the saucepan. Add 1 large crushed garlic clove, a large pinch of crushed chillies and 60ml freshly squeezed lemon juice.
3. Bring to the boil and cook for 1-2 mins. Add 3 x 100g packets of hot smoked salmon flakes, the drained pasta and 100g baby spinach leaves and stir until the leaves have wilted. Serve immediately