Black Spaghetti with Lemon and Salmon

Cook the spaghetti in salted water until al dente.

Wash the lemon, squeeze it and grate the peel.

Salt and pepper the salmon and sear it in a hot pan in oil on both sides.

Remove from the pan and set aside, covered.

Remove stem from cherry tomatoes and sauté in pan for 1 minute. Add lemon juice and zest and cook for another minute, then add squid ink and dilute with a little pasta water.

Reduce slightly over low heat for 2-3 minutes. Season to taste with salt.

Strain the spaghetti and add to the sauce.

Arrange the spaghetti, place the salmon on top and garnish with fresh basil leaves.

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