• 3tbspOlive oil
• 30gRoughly chopped capers
• 1tspChilli flakes
• 4Cloves garlic, chopped
• 1Lemon (zested and the quartered)
• 1tspDried parsley (or substitute with more fresh parsley)
• 100mlDry white wine
• 180gSpaghetti
• 180gSamphire

Instructions

1. 1

   Heat the oil in a pan and add the capers, chilli flakes, garlic, lemon zest and parsley.

2. 2

   Cook for around 8 minutes until garlic is fragrant but not brown

3. 3

   Add the wine and simmer until reduced - a further 5-10 mins

4. 4

   In the meantime, cook the spaghetti in well-salted water and add the samphire 30 seconds before spaghetti is cooked (al dente ideally)

5. 5

   Reserve a ladle of the pasta liquid and drain

6. 6

   Add the spaghetti and samphire to the caper and garlic oil and mix well

7. 7

   Serve with the lemon wedges, fried nooch (see separate recipe) and extra garlic flakes.