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1
Cook the spaghetti until al dente in boiling water in a medium-sized pot to which you have added a pinch of salt.
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2
Take care not to overcook.
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3
Drain the spaghetti thoroughly in a colander, letting it sit in the colander for several minutes and tossing and shaking it until it is completely free of water.
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4
Return the spaghetti to the dry but still hot pot.
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5
While the spaghetti is cooking, in a non-stick pan gently saute the garlic in the oil, until soft but not brown.
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6
For the last minute, add the diced red capsicum, and stir constantly.
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7
Add the garlic and red capsicum to the spaghetti.
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8
Break up the red salmon into smaller chunks in the can or, if you prefer, first transfer it with the liquid to a bowl.
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9
Gently fold the salmon into the spaghetti, including about half a cup of the liquid.
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10
If necessary, add more liquid, a little at a time, until the spaghetti is lightly covered.
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11
Taking care not to break the spinach leaves, the bean shoots and the basil leaves, gently stir them into the spaghetti and salmon.
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12
If eating straight away, return the spaghetti to the heat stirring for 1-2 minute or until heated through.
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13
Chef's Suggestion: This dish is equally delicious cold if you are taking some to work for lunch.
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14
If you know you are going to be doing this, you may want to break the spaghetti into smaller pieces before cooking.
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15
Alternative: Drain the salmon and add 1/4 cup of olive oil to the spaghetti when folding in the salmon.
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16
And add more olive oil as needed.
