Cook the spaghetti in boiled water for 8 minutes until it’s cooked. Drain the water.
Warm up 20g of MERRIS Pure Vegetable Oil in a saucepan and add in the mushrooms. Add in the salt and pepper to taste.
Heat MERRIS Pure Vegetable Oil to 200◦c and add in the curry leaves to fry for 10 seconds. Remove the leaves from the oil and set aside.
Use the oil in step 3 to fry the garlic, chili flakes and season with some salt to form aglio dressing. Assemble the spaghetti, mushrooms and curry leaves in a plate. Top the aglio dressing and smoked salmon on the spaghetti. Serve immediately.