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Recipe: Smoked salmon and pesto linguine

PUBLISHED: 13:47 20 March 2018

Smoked salmon and pesto linguine. Picture: Charlotte Smith

Smoked salmon and pesto linguine. Picture: Charlotte Smith

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Try our quick pasta dish with a twist.

One of the tastiest Italian dishes I’ve eaten recently wasn’t even very Italian. It was at a homely, traditional restaurant, where the menu boasted homemade ravioli, wild boar stew, and this – a plate of tender chicken supreme, smothered in a sauce made with mascarpone and smoked salmon. It shouldn’t have worked. I balked at the idea of it to begin with. But as soon as I tasted it…wow. Although smoked salmon is in no way an authentic Italian ingredient, they love it over there. A high quality beech or oak smoked variety will impart a subtle, salty flavour to a cream sauce, much in the same way as pancetta. This week I’ve taken salmon as a base for a very easy sauce and added a touch of fresh pesto from Taste Collectiv – some of the best I’ve ever tried.

The whole thing will take you no more than 15 minutes tops.

Smoked salmon and pesto linguine

(serves 4)

Ingredients

350g linguine

1 small onion, finely diced

Oil for frying

100g smoked salmon cut into thin strips

250ml double cream

Seasoning

2tbsps fresh (not jarred) pesto

Method

Put a large pan of water on to boil for the pasta.

While it heats up add the onion to a heavy bottomed pan with a splash of oil and fry on a low to medium heat until softened but not brown.

When the water boils, add the linguine and cook to packet instructions.

Once the onion is soft, add the smoked salmon and saute for about two minutes to release its smoky oils.

Add the cream and cook for a further two minutes. Turn off the heat and wait for the pasta to cook. Once the pasta is ready, drain it, retaining a couple of spoons of cooking water. Add the pasta and reserved cooking water to the pan of creamy sauce and stir together over a medium heat until the sauce coats the pasta.

Stir in the pesto and then season to taste.

Serve straight away.

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