The creamy salmon linguine is a truly exquisite first course where the creaminess and delicate taste of the fish is enhanced by the addition of pink peppercorns or false pepper and… well, I absolutely loved it!!!!!!
Linguine is a type of long pasta made from durum wheat semolina that is often served 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 flavorful they will win you over with the taste and delicate aroma of salmon.
The recipe is simple: few ingredients, ready in minutes for a mouthwatering result!
If you love fish first courses, this creamy salmon pasta will soon become one of your signature dishes!
LINGUINE WITH ANCHOVIES AND TOMATOES
LINGUINE ALLA BARZANELLA
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CREAMY SALMON LINGUINE
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for CREAMY SALMON LINGUINE
- 11.3 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 heaped 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
- Pans
- Colanders
PREPARATION FOR CREAMY SALMON LINGUINE RECIPE
For the sauce, place in a pan that can also contain the pasta, the knob of butter and the peeled and chopped shallot.
Let it brown over low heat for 4-5 minutes.
Now pour the fresh liquid cream, 2 tablespoons of lemon juice, and the grated organic, untreated zest.
Keep on low heat without boiling for a few minutes: it should thicken slightly without boiling!
In a saucepan with salted boiling water, cook and drain the linguine to al dente.
Season the sauce with salt and pepper, add the smoked salmon cut into strips and the crushed pink peppercorns with your fingertips.
Pour the al dente drained pasta into the pan and toss everything, adding a little cooking water if the sauce is too thick.
Plate the portions for your diners, ending and decorating with sprigs of dill or fresh fennel.
Enjoy your meal!
Annalisa
