Taste and simplicity combine in the recipe for this smoked salmon linguine, which was a huge success in my house. Few ingredients, but good ones, make this dish very inviting. A very quick first course to prepare with a no-cook sauce. Save the recipe and try it as soon as possible.

Other salmon first courses you might be interested in:

Difficulty: Very Easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for Smoked Salmon Linguine

12.3 oz Linguine
5.3 oz Smoked Salmon (sliced)
2 Zucchini (medium)
1 Lemon (organic)
2 Mozzarella (8.8 oz)
Extra virgin olive oil
Salt
Black pepper

Tools

1 Zester for citrus
1 Bowl
1 Grater large holes
1 Pot
1 Colander

Preparation of Smoked Salmon Linguine

Cut the mozzarella into cubes and let them drain on paper towels so they dry well.
Grate the lemon zest, being careful to only take the yellow part. Since lemon zest is used in this recipe, it is absolutely necessary to use an organic untreated lemon. I remind you that the zest of other lemons is not edible. This zester is super handy and if you don’t have it, I recommend buying it because it’s always useful in the kitchen. You can find it by clicking HERE.
Cut the smoked salmon slices into strips.
In a large bowl (which will later contain the pasta) mix the mozzarella cubes, lemon zest, and salmon with a few tablespoons of oil, a generous pinch of salt, and a good grind of black pepper.
Wash the zucchini, trim the ends, and grate them with a large-hole grater. Set aside.
Cook the linguine in plenty of salted boiling water. A couple of minutes before the end of cooking, add the grated zucchini.
Once cooked, drain the linguine and zucchini together and transfer them to the bowl with the salmon and mozzarella dressing. Mix well to combine all the ingredients.
Serve the smoked salmon linguine immediately so that the mozzarella doesn’t melt completely but is only slightly stringy. If desired, you can enhance this first course with some freshly chopped parsley. Enjoy! Paola
I also suggest trying the linguine with mixed pesto; you can find the recipe by clicking HERE.
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