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a pan with smoked salmon linguine with capers and parsley, chives and lemon to garnish.

Mary Berry Smoked Salmon Pasta (Lemon Caper Angel Hair)

Caroline Sciberras
Mary Berry Smoked Salmon Pasta: creamy sauce with lemon caper angel hair or linguine. Quick midweek meal with signature flavor contrast. Perfect for busy nights
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine Italian
Servings 4
Calories 641.5 kcal

Ingredients
  

  • 225 g (8 ounces) linguine
  • 75 g (3 ounces) pine nuts
  • 1 tsp butter
  • 6 spring onions trimmed and finely sliced
  • 6 tbsp olive oil
  • juice of 2 lemons
  • 115 g (4 ounces) capers from a jar, drained
  • Small bunch of chives chopped
  • Small bunch of parsley leaves chopped
  • 200 g (7 ounces) hot-smoked salmon flakes or fillets

Instructions
 

  • Cook the pasta in boiling salted water following the packet instructions. Drain, saving 75ml (2½fl oz) of the pasta water.
  • 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 the cooked pasta, reserved pasta water, herbs, and salmon. Season with salt and freshly ground black pepper, tossing gently over the heat.
  • Serve immediately, with toasted pine nuts sprinkled on top.

Notes

Recipe Notes:

  1. Cooking Pasta: Cook al dente; reserve pasta water to adjust sauce consistency.
  2. Cooking the Sauce: Combine pasta with sauce and pasta water for a silky texture.
  3. Toasting Nuts: Toast pine nuts until golden and fragrant.
  4. Adjusting Tanginess: Modify lemon juice and capers to taste.
  5. Storing: Best prepared and enjoyed fresh. Not suitable for freezing.
    • Store in an airtight container for up to 2 days.
    • Make-Ahead: Prepare pasta and sauce separately, and combine before serving.
  6. Serving: Garnish with parsley, black pepper, and olive oil. Optionally add Parmesan.
  7. Wine Pairing: Pair with French dry white wine (Chenin or Sauvignon) or sparkling wine.
  8. Hot-Smoked Salmon: Substitute with other smoked fish if needed.
  9. Pasta: Use 225g (8oz) angel hair or linguine; grain-free alternatives include rice or courgette.
  10. Pine Nuts: Substitute with toasted almonds or breadcrumbs.
  11. Butter: Substitute with olive or vegetable oil.
  12. Spring Onions: Substitute with red or white onions.
  13. Olive Oil: Use extra virgin for authentic flavour.
  14. Lemons: Substitute with lime juice; add lemon zest for freshness.
  15. Capers: Substitute with green olives if necessary.
  16. Herbs: Use chopped chives and parsley.
  17. Variations:
    • Pesto: Toss with Ligurian pesto before serving.
    • Tomato Sauce: Add cherry tomatoes for a tomato-based sauce.
Keyword capers, Mary Berry Salmon Linguine, Mary makes it easy, pine nuts, salmon linguine, smoked salmon linguine