Creamy salmon pasta with lemon, capers and mascarpone

Cut the skinless salmon into cubes.

Add 3 tablespoons of extra virgin olive oil to a pan.

Crush a clove of garlic into the oil; wait about 20 seconds, then add the salmon over medium-low heat and cook gently.

Add the chili to cook with the garlic, then the capers and a sprinkle of parsley.

Cook the salmon five to seven minutes in total.

Squeeze in the lemon juice.

Add a tablespoon of rock salt to boiling water and cook the penne 11 minutes, per the packet.

Without overcooking the salmon, break the small pieces with a fork into a kind of salmon ragu, keeping good pieces whole to decorate; stir well.

With two minutes left on the pasta, add a lot of lemon zest and squeeze in the rest of the lemon juice.

Add about half a mug of starchy pasta water to the sauce.

Lift the pasta with a colander straight into the sauce; do not let it sit and dry in the colander.

Add two or three generous spoons of mascarpone and a generous amount of parsley; toss until creamy.

Serve, placing the reserved salmon pieces on top, and finish with a little parsley.