Linguine, asparagus and smoked salmon are tossed with an onion, chilli and garlic cream sauce in this elegant weeknight dinner that is so quick and easy to prepare.
Smoked Salmon Linguine
Author: Fazila Olla-Logday
Recipe type: Main
Cuisine: South African
Linguine, asparagus and smoked salmon are tossed with an onion, chilli and garlic cream sauce in this elegant weeknight dinner that is so quick and easy to prepare.
Ingredients
- 100gr Fresh Asparagus
- 250g Linguine
- 3 Tbles Butter
- 1 Onion Chopped
- 4 Garlic Cloves Chopped
- 1 Tsp Chilli Flakes
- Zest of 1 Lemon
- 3 Tbsp Freshly Grated Parmesan
- 250ml Creme Fraiche
- 200g Smoked Salmon Trimmings
- Salt to Taste
- Handful of Chives, Snipped
Instructions
- Place asparagus tips in a shallow, microwavable dish. Add ¼ cup water, cover, and microwave 1-2 minutes or just until asparagus turns a bright green colour. Drain and set aside.
- Bring a large pot of salted water to boil. Cook pasta until al dente (do not overcook.) Drain pasta, but reserve 1 cup of the pasta water and set aside. Sprinkle with a bit of olive oil to prevent sticking. Keep warm and set aside.
- While pasta is cooking: Place butter in a large heavy saucepan over medium heat until warm. Add onion and stir until soft and translucent. Add garlic and chilli flakes and fry for about 2 minutes.
- Stir in creme fraiche lemon zest and parmesan.
- Bring mixture to a simmer; stir occasionally and simmer 5-10 minutes adding the pasta water that was set aside if the sauce is too thick.
- Add the salmon trimmings and the asparagus and simmer for another 5 minutes.
- Remove from heat and stir through the drained linguine.
- Season lightly if needed and serve immediately with a green salad.
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