Place sourdough slices in a food processor and blitz into a crumb.

Bring a large pot of salted water to the boil. Cook spaghetti until al dente. Drain and set aside.

Meanwhile, heat olive oil in a large frypan over a medium heat. Add the breadcrumbs and sliced garlic and fry until crumbs are beginning to turn golden brown. Add the capers and chilli flakes and fry for a further 3 minutes then remove from heat.

Break salmon up into chunks and add to frypan, discard of salmon skin. Add cooked spaghetti to frypan and toss until well incorporated.

Serve spaghetti topped with finely grated parmesan and fennel fronds. Season with sea salt and cracked pepper.