Lemon and caper salmon linguine
Description
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.
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
Directions
- 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.
