Prep: 10 mins
Cook: 20 mins
Bring a large pot of salted water to boil.
In a separate pan, over a medium heat, add 50g butter, retained oil from Smoked Queenies and fry garlic until fragrant but not browned.
Increase the heat to medium-high and add white wine. Simmer, stirring as needed until the wine is reduced by half and you can no longer smell the alcohol – about 3 minutes.
Add the chicken stock, lemon juice, zest and capers, turn the heat to hight. Cook until the sauce is reduced by half – about 8-10 minutes.
Turn off the heat and add remaining 25g of butter and whisk to combine. Add Smoked Queenies to warm through. Season well with salt and pepper.
Cook pasta until al dente. Drain and add to the sauce.
Add parsley and toss to combine. Add sliced tomatoes and gently mix.
Season again as required and serve topped with freshly grated parmesan cheese.