Put the capers in a bowl and cover it with water for one hour. Change the water 3 or 4 times to remove the excess salt, then chopping it with a knife.
Put the extra virgin olive oil, the chopped capers, the fennel seeds and the grated lemon zest in a wok and let it cook for one minute.
Add the chopped salmon and mix until it become light pink.
Crumble the fresh caprino, then cook the Squid Ink Spaghetti in plenty of boiling water, drain the pasta and toss it in the wok with the salmon and the capers.
Serve adding the fresh caprino crumbled and enjoy!