Create this fresh, lemon-flavoured pasta dish for a weekend lunch, then top with a runny egg yolk for added richness.


  • 400g dried San Remo Angel Hair Spaghetti pasta
  • 2 tablespoons white vinegar
  • 4 eggs
  • 125ml (1/2 cup) extra virgin olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 1 tablespoon finely grated lemon rind
  • 300g smoked salmon slices, thinly sliced crossways
  • 80g baby rocket
  • Coarsely grated parmesan, to serve


  1. Cook pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
  2. Meanwhile, bring a medium saucepan of water to the boil over medium-high heat. Add the vinegar. Reduce heat to medium-low. Crack 1 egg into a small bowl. Use a large spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and poach for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with the remaining eggs.
  3. Whisk the oil, lemon juice and lemon rind in a jug until combined. Season with salt and pepper.
  4. Add oil mixture, salmon and rocket to the pasta. Toss to combine. Divide among serving plates. Top with eggs and parmesan. Season with pepper.