The creamy salmon linguine is a truly exquisite first course where the creaminess and delicate taste of the fish are enhanced by the addition of pink peppercorns or false pepper and…well, I just loved it!!!!!!
Linguine is a type of long pasta made from durum wheat semolina, often paired with fish and shellfish sauces.
The smoked salmon linguine is a quick, refined, and incredibly tasty first course!
They are ideal for an elegant dinner but also perfect for a family lunch, and so tasty that they conquer you with the delicate taste and aroma of salmon.
The recipe is simple: few ingredients, ready in a few minutes for a lip-smacking result!
If you love fish-based first courses, this creamy salmon pasta will soon become one of your go-to dishes!
LINGUINE WITH ANCHOVIES AND TOMATOES
LINGUINE ALLA BARZANELLA
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CREAMY SALMON LINGUINE
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for CREAMY SALMON LINGUINE
- 11 oz linguine
- 2.5 oz smoked salmon
- 1 lemon (juice and organic zest)
- 1 tbsp pink peppercorns (False pepper is the same product!)
- 7 oz fresh liquid cream (or 3-4 heaping tablespoons of mascarpone)
- 1 shallot (finely chopped)
- as needed dill (or fennel)
- 1 knob of butter
- as needed salt and pepper
Tools for CREAMY SALMON LINGUINE
- Saucepans
- Frying Pans
- Colanders
PREPARATION FOR CREAMY SALMON LINGUINE
For the sauce, place the knob of butter and the peeled and chopped shallot in a pan that can also hold the pasta.
Let it brown over low heat for 4/5 minutes.
Now pour in the fresh liquid cream, 2 tablespoons of lemon juice, and the grated organic or untreated zest.
Leave on low heat without boiling for a few minutes: it should slightly thicken without boiling!
In a pot of boiling salted water, boil and drain the linguine al dente.
Season with salt and pepper the sauce, add the smoked salmon cut into strips and the pink peppercorns crushed with your fingers.
Pour the drained al dente pasta into the pan and toss everything together, adding a little cooking water if the sauce is too thick.
Arrange the plates for our guests, finishing and decorating with sprigs of dill or fresh fennel.
Enjoy your meal!
Annalisa
