Put a large pot of salted water on the stove to boil. When it’s on a rolling boil, add the pasta and cook until al dente according to the packet instructions.

To a big deep frying pan or skillet over medium-high, heat 3 tablespoons of the olive oil until shimmering, add the white scallion slices and sliced crushed garlic cloves, and stir-fry with a wooden spoon for 3-5 minutes until the scallions are brown.

To the same pan, add the capers, cured anchovy fillets and ground sweet paprika, breaking up the anchovies with the wooden spoon, and stir to incorporate everything well. Turn the heat down to low and continue to fry for a couple of minutes.

The pasta should be ready now, so use a big pasta fork to transfer the pasta to the pan, along with a cup of pasta water, to the pan. Add the canned tuna or trout, with a little of the fish oil, break up the pieces a little, and stir to combine everything.

Shower the pasta with most of the fresh herbs, saving a little for garnish, stir through, then use long tongs to transfer the pasta to serving plates.

Sprinkle on the fried shallots (or fried breadcrumbs) and optional chilli flakes, garnish with the remaining fresh herbs and lemon slices or wedges for squeezing onto the pasta, and serve immediately with a simple green salad.