Lemon and caper salmon linguine
A super quick midweek supper. The sharpness of the capers and lemon cuts through the creaminess of the salmon and pasta. Use tagliatelle, spaghetti or pappardelle, if preferred to linguine.
Hot-smoked salmon is fresh salmon which has been lightly hot smoked, so the texture is more like cooked salmon than smoked salmon.
Ingredients
- 225g/8oz linguine
- 75g/3¾oz pine nuts
- small knob of butter
- 6 spring onions, trimmed and finely sliced
- 6 tbsp olive oil
- 2 lemons, juice only
- 115g/4oz capers from a jar, drained
- small bunch fresh chives, chopped
- small bunch fresh parsley, leaves chopped
- 200g/7oz hot-smoked salmon flakes or fillets
- salt and freshly ground black pepper
Method
Cook the pasta in boiling salted water according to the packet instructions. Drain, reserving 75ml/2½fl oz of the pasta water.
Place a frying pan over a high heat. Add the pine nuts and cook 30 seconds until toasted and golden brown. Remove and set aside.
Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds.
Add the cooked pasta, reserved pasta water, herbs and salmon to the pan. Season with salt and freshly ground black pepper and toss gently over the heat.
Serve at once with the toasted pine nuts sprinkled over the top.
