Method
Cook the spaghetti in plenty of salted water.
While the pasta is cooking, heat the olive oil to hot and add the capers and sage. Cook them in the hot oil until the turn dark in colour and become crisp. Drain the pasta and toss the sage, capers and flaked fish through it.
Season with cracked pepper and serve with a dark green salad made with spinach leaves.
Note: The process of smoking fish involves initially placing it in a salt and dark brown sugar solution. The fish is then dried in cool rooms and then placed in smoke ovens with a specially approved timber for smoking food. Despite it's salt content, the intense flavour of smoked fish means that a little goes a long way and you don't need to eat very much.
Makes 4 servings