In the pasta wok roast the garlic, then add lemon zest, caper and salmon, cook for few minutes, add salt. Add the chopped tomatoes, pomodoro sauce. Cook the pasta in plenty of boiling salted water. When the pasta is "al dente" or firm (follow the directions for the cooking time on the box), drain and pour into the sauce. Sprinkle with chopped parsley and basil, then serve.