Fill a large pan with water and add a pinch of salt. Pop the pan on the hob, cover and bring to the boil.

Warm 1 tsp olive oil in a large frying pan on a medium heat. Tip in the breadcrumbs. Finely grate in the lemon zest and add a good pinch of salt and pepper. Fry for 2-3 mins, stirring, till the breadcrumbs are golden and crisp. Tip the toasted breadcrumbs into a bowl and set aside. Give the pan a quick wipe with kitchen paper.

Peel and finely chop the shallots. Peel and finely chop the garlic. Chop the smoked salmon into small pieces.

Spoon the crème fraîche into a mixing bowl. Finely chop the rocket and add to the bowl. Juice in half the lemon and add a pinch of salt and pepper. Stir well and set aside.

The water in the pan should be boiling. Add the spaghetti to the pan and cook for 8-9 mins, till tender with a slight bite.

While the spaghetti is cooking, pour 1 tsp olive oil into a large frying pan and warm to a medium heat. Add the shallots and garlic with a little salt and pepper. Fry for 4-5 mins, stirring often, till softened. When the spaghetti is cooked, drain it and add it to the frying pan along with the crème fraîche a sauce. Add the smoked salmon to the pan and gently toss over a low heat till everything is coated in the sauce and warmed through.

Divide the spaghetti and salmon between a couple of plates. Top with the toasted breadcrumbs and serve with wedges of lemon.