Smoked Salmon & Dill Cream Linguine

Ingredients

• 400 g dried linguine
• 200 g smoked salmon
• 200 ml double cream
• 1 lemon
• 2 clove garlic cloves
• 20 g fresh dill
• 1 tbsp capers
• 20 g unsalted butter

Method

1. 1

   Cook the linguine in a large pan of salted boiling water until al dente.

2. 2

   Melt the butter in a frying pan over a medium-low heat. Add the garlic and soften for 2 minutes without colouring.

3. 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. 4

   Tear the smoked salmon into strips and stir into the cream sauce. Remove from the heat so the salmon doesn't overcook.

5. 5

   Drain the linguine, reserving a splash of pasta water, and toss through the sauce, adding a little cooking water to loosen.

6. 6

   Chop the dill and scatter over. Serve immediately with extra lemon wedges.