Bring a pot of salted water to a boil. Cook the capellini according to the package instructions until al dente.

Peel the garlic and finely chop it.

Heat a splash of olive oil in a wok over medium heat. Add the salmon fillet and stir-fry for 3 minutes, until the salmon starts to brown slightly. Use a spatula to break the salmon into pieces.

Add the scampi, along with the finely chopped garlic. Stir-fry for another 2–3 minutes, until the scampi are translucent and cooked through.

Heat the spinach in cream in a saucepan over low heat. Stir occasionally and heat for about 3 minutes, until the spinach is warmed through.

Mix the warmed spinach through the cooked capellini and divide the mixture over deep plates. Spoon the salmon and scampi over the top. Season with pepper and salt. Enjoy!