Smoked Salmon Linguine with Lemon Cream Sauce
The Missing Lokness recipe - Chinese/Hong Kong
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 - 7 ounces smoked salmon ((canned or packaged))
- 8 ounces dry linguine
- 1 ½ tablespoons butter
- 1 ½ tablespoons olive oil
- 1/3 cup shallots ((finely diced))
- dash of red pepper flakes
- juice from ½ lemon
- zest from ½ lemon
- ½ cup heavy cream
- salt
- ground black pepper
Instructions
- 1
In a medium bowl, place in the salmon and break into small pieces with a fork. Set aside.
- 2
Bring a large pot of water (salted) to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Save 1 cup pasta water. Drain pasta. Set aside.
- 3
Meanwhile, in a large skillet over medium heat, warm up the butter and olive oil. Add shallots and cook for 8 minutes. Throw in a dash of red pepper flakes. Add lemon juice and zest. Pour in the heavy cream and ½ cup reserved pasta water. Mix well. Cook until warm. Add the salmon pieces and cook for 2 minutes. Stir in the pasta. If the sauce is too thick, add a little more reserved pasta water. Season with salt and pepper. Serve immediately.