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1 pound pasta
¼ cup Epicurean Basil Extra Virgin Olive Oil
1 pound smoked salmon, chopped
1 leek chopped or 3 green onions chopped fine
2 cloves garlic, minced
1 lemon, zested & juiced
2 tsp capers
Salt & pepper to taste
¾ cup grated parmesan cheese

1. Cook pasta according to package directions
2. Break the smoked salmon into bite sized pieces. Heat 2 Tbs. of Epicurean Basil Extra Virgin Olive Oil over medium heat and sauté leeks or onions for 2 minutes. Add garlic and salmon pieces. Add the lemon juice, zest and capers. Add salt & pepper to taste.
3. Toss salmon mixture with hot pasta. Drizzle with remaining olive oil and top with parmesan cheese.