Smoked Salmon. .in Pasta?! | Better spines

I know what you are thinking, at least I think I do because that is exactly what I thought when I read it. Yes that is ?smoked? salmon in pasta, specifically Linguine. Still, it sounded extraordinarily quick, which is, if I?m honest, precisely what I like during the week. Turns out. . . .it is. (Ooo, the suspense ? at least one person thought the answer was going to be the opposite).

To delve into this superb little pasta dish you need ? Salted butter, olive oil (plenty of this), a leek (just 1), a red pepper (again, just one), ?smoked!? salmon (essential, even if you still feel apprehensive ? I did when I picked it up), Dried chilli flakes (because fresh isn?t always best), dry white wine (a splash, drink the rest), Linguine (so it is a pasta dish) and some flat leaf parsley and a lemon!

Put 30g of salted butter along with 6 tablespoons of good Extra Virgin Olive Oil in a large frying pan and leave it to warm up nicely over a medium heat before adding the leek (which you have sliced thinly) and pepper (which you have chopped into small cubes). No more than 5 minutes just to soften, stirring occasionally. Whilst that is in the pan, you can get your Linguine on, which should take no longer than 6 minutes! There is huge debate over whether you need to add any olive oil or salt or neither to the water. I add a sprinkle of salt. This really is an each to their own and I do not wish to get drawn into such a debate! ..But if you add olive oil, don?t.

Next, in goes the ?smoked!? salmon (which you have cut into strips (scissors are best for this job)) and the chilli flakes (half to a whole tsp, depending on how much of a kick you wish to have) leaving for a further minute. Finally, in goes the white wine and sprinkle with sea salt, give one last stir, leave for a minute and then take off the heat until the pasta is done. Drain the pasta, add the ingredients from the frying pan into the pasta pan, zest the whole lemon in and about 2 decent handfuls of the parsley, roughly chopped/torn/whole ? however you wish!?

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After eating it, all my fears were laid to rest concerning the Smoked Salmon. Don?t ask me how, the flavours just work! The best thing about this dish? All that olive oil and mix of ?smoked!? salmon with the red pepper is gorgeous. The chilli flakes just adding just a little kick into the mix.

Smoked Salmon in pasta, who knew?

A

Source: http://betterspines.com/smoked-salmon-in-pasta/

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