•  400g angel hair pasta
•  ⅓ cup (80ml) olive oil
•  ¼ cup salted capers, rinsed and drained
•  1 tablespoon olive oil, extra
•  4 cloves garlic, crushed
•  1 tablespoon finely grated lemon rind
•  2 tablespoons lemon juice
•  1 cup pouring (single) cream
•  sea salt and cracked black pepper
•  2 cups basil leaves
•  2 cups baby spinach leaves
•  shaved parmesan, to serve

  Cook the pasta in a large saucepan of salted boiling water for 4–5 minutes or until al dente. Drain and return to the pan. Heat the oil in a large frying pan over medium heat. Add the capers and cook for 2–3 minutes or until light golden. Drain on absorbent paper and set aside. Add the extra oil and garlic to the pan and cook for 1–2 minutes. Add the lemon rind and juice, cream, salt and pepper and cook for a further 3–5 minutes or until the sauce is slightly thickened. Add the lemon mixture, capers, basil and spinach to the pasta and toss to combine. Top with parmesan to serve. Serves 4.