Smoked salmon and watercress linguine with chilli crumbs

Method

1. Cook the linguine as instructed on the packet.
2. Meanwhile, heat the oil in a frying pan and lightly toast the breadcrumbs with a couple of pinches of chilli flakes until golden and crisp. Season.
3. When the pasta is cooked, drain well and toss with the oil, the zest and juice of the lemon, the salmon, and the watercress. Season with black pepper and a little salt. Toss through most of the chilli crumbs, then serve scattered with the remaining crumbs.