Instructions: Drain the can of salmon and break the fish into pieces, set aside. Put the tomatoes. chillies, pimento pepper, paprika, onion, courgette, lemon juice and coriander into a saucepan. Bring to a boil and then simmer for 5 minutes. Season. Cook the pasta. Add the salmon and the creamed coconut to the tomatoes and chilli mixture. Heat gently for 2 to 3 minutes while stirring lightly. Spoon over the drained tagliatelle and finish by sprinkling the flaked coconut over the top.

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