When the evenings turn chilly, this creamy smoked salmon linguine makes a lovely supper without the wait for a slow-cooked dish. Chris Sherville’s recipe pairs our new Ben’s Farm Shop smoked salmon with lemon, Parmesan and a little garlic for a fresh, satisfying bowl of comfort. Finish with peppery rocket or parsley, and bring it straight to the table.
Bring a large pan of salted water to the boil. Add the linguine and cook according to the packet instructions, until just tender.
While the pasta cooks, melt a little butter in a separate pan over a gentle heat. Add the crushed garlic and cook for a minute or two, stirring, until softened and fragrant. Take care not to let it brown.
Stir in the crème fraîche, double cream, lemon zest and grated Parmesan. Warm the sauce gently for about a minute, stirring until smooth. Remove the pan from the heat.
Before draining the linguine, scoop out and reserve about 200ml of the pasta water. Drain the pasta, then return it to the pan and pour over the sauce.
Add the smoked salmon and toss everything together. The warmth of the pasta will gently heat the salmon. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches your preferred consistency.
Divide between six bowls and finish with a few rocket leaves or chopped parsley. Serve straight away.
0 servings
4