Lemon and caper salmon linguine
A bright and elegant pasta dish pairing delicate smoked salmon with toasted pine nuts, fresh herbs, and spring onions. Tangy capers and zesty lemon cut through the rich, buttery sauce coating the linguine. Serve fresh and hot for an effortless yet sophisticated meal.
Ingredients
- Olive Oil6 სუფრის-კოვზი
- Lemon2 ცალი
Instructions
5 steps- 1
Cook the pasta in boiling salted water according to the packet instructions. Drain, reserving 75ml/2½fl oz of the pasta water.
- 2
Place a frying pan over a high heat. Add the pine nuts and cook 30 seconds until toasted and golden brown. Remove and set aside.
- 3
Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds.
- 4
Add the cooked pasta, reserved pasta water, herbs and salmon to the pan. Season with salt and freshly ground black pepper and toss gently over the heat.
- 5
Serve at once with the toasted pine nuts sprinkled over the top.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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