Mary Berry Salmon Pasta (Smoked Salmon Linguine)
Mary Berry's smoked salmon linguine: creamy sauce with lemon zest & capers. Quick midweek meal with signature flavor contrast. Perfect for busy nights
Ingredients
- 225 grams 8 ounces linguine
- 75 grams 3 ounces pine nuts
- Small knob of butter
- 6 spring onions trimmed and finely sliced
- 6 tablespoons olive oil
- juice of 2 lemons
- 115 grams 4 ounces capers from a jar, drained
- Small bunch of chives chopped
- Small bunch of parsley leaves chopped
- 200 grams 7ounces hot-smoked salmon flakes or fillets
Instructions
- Cook the pasta. Cook the pasta in boiling salted water following the packet instructions. Drain, saving 75ml (2½fl oz) of the pasta water.
- Prepare the sauce. In a frying pan over high heat, toast pine nuts until golden brown. Set aside. Add butter and spring onions to the pan, frying briefly. Pour in oil, lemon juice, and capers, heating briefly.
- Combine. Combine the cooked pasta, reserved pasta water, herbs, and salmon. Season with salt and freshly ground black pepper, tossing gently over the heat.
- Serve. Serve immediately, with toasted pine nuts sprinkled on top.
Notes
Mary’s Tips: Best prepared and enjoyed fresh. Not suitable for freezing.