Wild Alaska Salmon Spaghetti with Spinach and Lemon


• 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
• 300g (10oz) spaghetti or tagliatelle
• 25g (1oz) butter
• 2 generous handfuls young spinach leaves
• finely grated rind and juice of 1 lemon
• 3 - 4 tbsp finely grated parmesan cheese, plus extra, to serve
• salt and freshly ground black pepper
• basil leaves, to garnish