Smoked Salmon & Dill Cream Linguine
Ingredients
- 400 g dried linguine
- 200 g smoked salmon
- 200 ml double cream
- 1 lemon
- 2 garlic cloves
- 20 g fresh dill
- 1 tbsp capers
- 20 g unsalted butter
Nutrition (per serving)
- Calories
- 721 kcal
- Protein
- 26.7 g
- Carbohydrate
- 73.8 g
- of which sugars
- 5 g
- Fat
- 33.9 g
- of which saturates
- 18.7 g
- Fibre
- 4.4 g
- Salt
- 2.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the linguine in a large pan of salted boiling water until al dente.
- 2
Melt the butter in a frying pan over a medium-low heat. Add the garlic and soften for 2 minutes without colouring.
- 3
Pour in the cream and bring to a gentle simmer. Add the lemon zest, a squeeze of juice and the capers. Simmer for 3 minutes until slightly thickened.
- 4
Tear the smoked salmon into strips and stir into the cream sauce. Remove from the heat so the salmon doesn't overcook.
- 5
Drain the linguine, reserving a splash of pasta water, and toss through the sauce, adding a little cooking water to loosen.
- 6
Chop the dill and scatter over. Serve immediately with extra lemon wedges.
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