Description
An elegant smoked salmon pasta dish featuring lemon and capers, perfect for family gatherings or casual weeknight meals.
Ingredients
- 225 g (8 ounces) linguine
- 75 g (3 ounces) pine nuts
- 1 tsp butter
- 6 spring onions (trimmed and finely sliced)
- 6 tbsp olive oil
- Juice of 2 lemons
- 115 g (4 ounces) capers from a jar, drained
- Small bunch of chives (chopped)
- Small bunch of parsley (leaves chopped)
- 200 g (7 ounces) hot-smoked salmon flakes or fillets
Instructions
- Cook the linguine in boiling salted water following the packet instructions until al dente. Drain the pasta, saving 75ml (2½fl oz) of the pasta water.
- In a frying pan over high heat, toast the pine nuts until golden brown. Set them aside.
- Add the butter and spring onions to the pan, frying briefly until fragrant.
- Pour in the olive oil, lemon juice, and capers, heating everything briefly.
- Combine the cooked pasta, reserved pasta water, chives, parsley, and salmon in the pan. Toss gently over the heat, seasoning with salt and freshly ground black pepper.
- Serve immediately with the toasted pine nuts sprinkled on top.
Notes
For an added kick, consider adding a pinch of red pepper flakes or garlic. Adjust the lemon juice to taste if you prefer less acidity.
