Ingredients
Pasta
- 1 lbs linguini pasta
- 3-4 tbsp reserved pasta water (more if needed)
Sauce
- 4 tbsp salted butter
- 6-8 cloves garlic, chopped
- 1 cup heavy cream
- 1/4 cup lemon juice
- 2 tsp salt, or to taste
Other
- 1 lbs smoked salmon
- 2 tbsp capers, drained
- 1 tbsp parsley, chopped (optional)
Instructions
- Cook Pasta: In a large pot, bring water to a boil. Add the linguini pasta and cook according to the package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the rest and set the pasta aside.
- Prepare Sauce Base: In a large saucepan or skillet over medium heat, melt the salted butter. Add the chopped garlic and sauté for about 30 seconds until fragrant, being careful not to brown the garlic.
- Add Cream and Lemon: Pour in the heavy cream and bring it to a boil. Then stir in the lemon juice along with 3-4 tablespoons of the reserved pasta water.
- Thicken Sauce and Season: Bring the sauce to a boil again until it slightly thickens. Add salt to taste, stir well, and turn off the heat.
- Toss Pasta with Sauce: Add the drained linguini to the cream sauce and toss well to coat all the noodles evenly.
- Add Salmon and Capers: Using a fork, break the smoked salmon into smaller pieces. Add the salmon and drained capers to the pasta and gently toss to combine all ingredients.
- Garnish and Serve: Optionally, sprinkle the chopped parsley on top for freshness and color. Serve immediately and enjoy your elegant smoked salmon pasta!
Notes
- Note 1: A large saucepan or skillet is recommended for preparing the sauce and combining the pasta for even coating and easy tossing.
- If the sauce is too thick, add more reserved pasta water a tablespoon at a time to reach desired consistency.
- Use salted butter to enhance flavor but adjust salt in the sauce accordingly.
- Fresh parsley adds a nice herbal note but can be omitted if unavailable.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
