Smoked Salmon Linguine 6 Ingredients Ultimate Delicious
By Theo Marlow
Prep
10 min
Cook
10 min
Total
20 min
Servings
6
Level
Easy
I make six servings of this smoked salmon linguine recipe when I want to serve a large group of people and have leftovers for another meal․ Steps to make this recipe include cooking the pasta and sauce together and adding smoked salmon and dill just before serving‚ as well as adding Parmesan cheese to a leek and lemon white wine sauce․
Cook thin slices of leek in a large skillet for 5 minutes over medium heat․ Add garlic․ Add hot water to the skillet as needed to keep the leeks moist․ I use white and light green portions of leeks․ These are very tender in the wine sauce․
Do not drain the pasta; you may think the sauce is not thick enough․ It will absorb some of the wine and lemon sauce‚ and starchy pasta water will loosen the sauce․ The Parmesan cheese will melt into the sauce․ Add small amounts of cheese a few times (housekeeping hint) to prevent clumping․
Top with smoked salmon and chopped dill before serving‚ after melting the cheese on the dish․ Serve the sauce over the pasta․ I suggest using the amount of red pepper flakes called for in the recipe․ Consider serving the dish with a side of apple pecan salad and white wine․
Why you'll love this recipe
- Serves six at a full table․
- The sauce is simmering as the linguine cooks․ The entire meal is ready in 20 minutes․
- Smoked salmon is added to the dish after the pasta to keep the salmon from getting tough when the pasta is stirred in․
- Reserved cooking water thins the sauce because it mixes with the noodles when served․
- Remove the red pepper flakes to make the dish less spicy․
- Other long pasta options can be used in place of linguine if you don't have linguine․
Ingredients
- •12 ounces linguini
- •½ cup pasta cooking water (may not need the full amount)
- •1 tablespoon olive oil (plus 1 teaspoon, divided)
- •1 leek (thinly sliced, white and light green sections only)
- •¼ teaspoon kosher salt
- •¼ teaspoon ground pepper
- •3 cloves garlic (minced)
- •¼ teaspoon red pepper flakes
- •1 cup dry white wine (such as sauvignon blanc)
- •2 tablespoons fresh lemon juice
- •1 teaspoon lemon zest
- •½ cup Parmesan cheese (freshly grated)
- •4 ounces smoked salmon (roughly chopped)
- •3 tablespoons fresh dill (chopped)
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
Cook the linguini in well-salted water according to the package directions. Before draining, reserve ½ cup of the pasta cooking water.
- 2
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 5 minutes. Add 1 to 2 tablespoons hot water if the leeks begin to dry out.
- 3
Push the leeks to one side of the skillet and add the remaining 1 teaspoon olive oil. Stir in the garlic and red pepper flakes, then cook for 1 minute. Add the white wine and simmer, stirring occasionally, for 3 minutes.
- 4
Add the cooked linguini, lemon juice, and lemon zest to the skillet, then toss to coat. Add the Parmesan a couple tablespoons at a time, tossing until it melts. If the pasta has absorbed the sauce, add a splash of reserved pasta water as needed.
- 5
Add the smoked salmon and dill, then toss to combine. Taste and season with additional salt and pepper if needed. Serve.
FAQ
Nutrition (per serving)
Calories
341
Protein
14g
Fat
7g
Carbs
48g
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