Description
Silky ribbons of linguine in a creamy, lemony sauce studded with tender smoked salmon, perfect for an elegant yet effortless meal.
Ingredients
- 200 g linguine pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- 200 g smoked salmon, sliced into bite-size strips
- Chopped fresh dill or parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve about 1/4 cup of the pasta water, then drain the pasta and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 30–45 seconds until fragrant without letting it brown.
- Pour in the heavy cream and lemon juice. Reduce the heat to medium-low and simmer for 2–3 minutes until the sauce thickens slightly and becomes glossy.
- Add the smoked salmon to the skillet and gently toss to warm through for about 30–60 seconds. Do not overcook.
- Season with salt and freshly ground black pepper to taste. Add the drained linguine and toss to coat in the sauce, loosening with the reserved pasta water if necessary.
- Serve immediately, garnished with chopped dill or parsley and a squeeze of lemon.
Notes
Serve right away for the best texture. Adjust seasoning gradually, especially due to the saltiness of smoked salmon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian