Smoked Salmon Linguini
Fast, fresh and flavorful, this smoked salmon linguini with a white wine sauce, leeks and dill is the perfect balance of light, smoky and bright.
Servings: 6 Servings
Calories: 341kcal
Ingredients
- 12 ounces linguini See Note for substitutions
- ½ cup pasta cooking water (may not need the full amount)
- 1 tablespoon plus 1 teaspoon olive oil divided
- 1 leek thinly sliced, white & light green sections only - See Note 2 below for prep tips
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 3 garlic cloves minced
- ¼ teaspoon red pepper flakes
- 1 cup dry white wine such as sauvignon blanc
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ cup grated Parmesan cheese See Note 3
- 4 ounces smoked salmon roughly chopped
- 3 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions
- Cook the linguini in well salted water according to package directions. Before draining the pasta, scoop out and reserve ½ cup of the pasta cooking water.
- While the pasta is cooking, prepare the sauce. Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add the leeks and cook, stirring occasionally under tender, about 5 minutes. If the leeks are drying out, add 1 to 2 tablespoons of hot water to the skillet.
- Push the leeks aside and add the remaining teaspoon of olive oil. Stir the garlic and red pepper flakes into the olive oil. Cook for 1 minute. Add the white wine and simmer, stirring occasionally, for 3 minutes.
- Add the cooked linguini to the white wine sauce, along with the lemon juice and zest. Toss to coat. Add the Parmesan cheese a couple of tablespoons at a time, tossing with the pasta to melt. If the pasta has absorbed all of the sauce, add a splash of the reserved pasta cooking water as needed to help melt the cheese.
- Add the smoked salmon and dill. Toss to combine. Taste the pasta and season with additional salt and pepper, if needed. Serve.
Video
Notes
Note 1: Bucatini and fettucine are good substitutes.
Note 2: Check out my tutorial on how to prepare leeks for tips on cleaning and chopping leeks.
Note 3: I highly recommend using freshly grated cheese and definitely not the stuff in a can! The texture and flavor of the sauce benefits from the good stuff. Parmigiano Reggiano, Pecorino Romano and Asiago are all good options.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1generous cup | Calories: 341kcal | Carbohydrates: 48g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 401mg | Fiber: 2g | Sugar: 3g
