Soak the sea spaghetti in water just off the boil for 5 mins  – this gets rid of that overly seaweed smell. Then drain, add fresh boiled water and simmer as you would regular spaghetti for 9-12 minutes until al dente.

To another pot of boiling water, add the regular spaghetti and a little salt. I like to keep the two spaghettis separate in case one of them takes a little longer to cook.

While those lads are bubbling away, chop your smoked salmon into thin strips.

Put a big pan on a medium-high heat and add a little of the oil from the pesto. When the pan is hot, lash in the salmon and the pesto. When the salmon changes from dark pink and cleaer to a light pink, it’s cooked. It only takes 2-3 minutes.

Now check the spaghetti pots and, if you’re happy – mine need to have a little bit of bite – put the two together in one colander and rinse under the hot tap or by pouring boiling water over it (this removes any starch. Add a wee splash of olive oil and mix around to stop them sticking together.

Plate up the spaghetti mix and top with the salmon and pesto. Add a sprig of fresh basil if you’re feeling fancy.