Ingredients
Scale
- Pasta (linguine or fettuccine) 250g
- Smoked salmon 150g
- Heavy cream 120ml
- Fresh dill 2 tablespoons, chopped
- Lemon juice 1 tablespoon
- Olive oil 1 tablespoon
- Garlic 1 clove, minced
- Salt and pepper to taste
Instructions
- Step 1: Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat olive oil in a pan over medium heat. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Step 3: Reduce heat to low and pour in heavy cream. Stir in lemon juice, salt, and pepper. Simmer gently for 2-3 minutes until the sauce thickens slightly.
- Step 4: Flake the smoked salmon into the sauce and gently stir to combine. Be careful not to overcook the salmon. Add half of the chopped dill.
- Step 5: Drain the pasta and add it to the pan with the sauce. Toss to coat, adding a little of the reserved pasta water if needed to achieve the desired consistency.
- Step 6: Serve immediately, garnished with the remaining fresh dill.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- Gently reheat leftovers in a pan over low heat with a splash of milk or cream to prevent the sauce from separating.
- Serve this pasta dish with a crisp green salad and a wedge of lemon for extra zest.
- For a richer flavor, try adding a tablespoon of cream cheese to the sauce while simmering to enhance the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American