Don’t overcook the salmon. Start checking it around the 20 minute mark, as cooking time can vary depending on the thickness of the fillets.

Reserve the pasta water. It’s key to getting that glossy, creamy sauce without needing cream.

Keep the pasta slightly undercooked. It will continue cooking when tossed through the hot sauce.

Adjust the consistency. If the sauce feels too thick, add pasta water a splash at a time. If it’s too loose, let everything sit for a minute or two before serving.

For extra flavour, add a little more smoked paprika or chilli flakes, or finish with a squeeze of fresh lemon juice.

Use fresh basil at the end rather than baking it, so you retain its fresh flavour.