1: Heat the olive oil a large saucepan over a high heat. Dry the capers well on kitchen paper. When the oil is hot, add the capers and fry for 30 seconds – 1 minute or until they crisp up. Remove from the pan with a slotted spoon and drain on kitchen paper.

2: Lower the heat to medium, add the red onion and fennel to the pan and sauté for 5–7 minutes or until softened. Add the garlic along with the green and pink peppercorns and cook for 2 minutes. Add the vodka and allow to bubble and reduce by half. Stir in the tinned tomatoes and simmer gently for 10 minutes. Stir in the cream and simmer for a further 5 minutes.

3: Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook until al dente, then drain, keeping back a few ladlefuls of the cooking water.

4: Add the smoked salmon to the sauce and mix gently to combine. Add the pasta and a little of the pasta cooking water to create a creamy sauce. Season with salt and black pepper to taste.

5: Divide between warmed serving bowls and sprinkle with a few more pink peppercorns. Scatter over the chopped herbs and serve at once, with lemon wedges to squeeze over.