• Boil a large pot of salted water for the rigatoni.
• When boiling, add the rigatoni to the water and bring back to the boil.
• Cook until softened, 10-12 mins. Once cooked, reserve 100ml pasta water (per 2P) for the sauce.
• Drain the pasta in a colander and pop back in the pot, off the heat. 
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Zest and quarter the lemon.
• Chop the salmon into 1cm pieces. IMPORTANT: Wash hands and utensils after handling raw salmon.

• When the pasta is almost ready, place a pan over medium-high heat with a drizzle of oil.
• Fry the garlic until fragrant, 30 secs. Add the cream cheese, stock, reserved pasta water, ½ tsp lemon zest (per 2P) and chilli flakes (use less if you don't like spice). 
• Simmer for 2-3 mins then add the pasta, salmon and spinach.
• Allow the spinach to wilt and season to taste with salt, pepper and lemon juice.

• Divide the salmon pasta between plates.
• Sprinkle the grated cheese over the top.
• Serve the remaining lemon wedges alongside.