Quick creamy salmon linguine
- January 2009
- Serves 2
- Hands on time 15 mins
You could have this creamy salmon linguine, for two people, on the table in just 15 minutes. All you need are a few nifty shop-bought ingredients and some storecupboard staples.
Time of the essence? We’ve got lots more 15-minute meals for you to try.
- 180g linguine
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 130ml crème fraîche
- 1 tbsp horseradish
- 1 lemon, zested
- 1 heaped tbsp capers, rinsed
- 140g smoked salmon, torn into bite-size pieces,
- A handful of baby spinach leaves
- Cook the linguine in a large pan of salted boiling water for 8-10 minutes, until al dente. Meanwhile, heat the olive oil in a frying pan and sweat the onion for 10 minutes, until softened.
- Add the crème fraîche, horseradish and the zest. Simmer for 3 minutes, adding a splash of water if you need to. Stir through capers, smoked salmon and spinach leaves. Season with cracked black pepper.
- Drain the pasta, then toss it through the sauce, pile onto plates and serve with lemon wedges to squeeze over.
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