Saturday is National Linguine Day, the flat Italian pasta that means "little tongues". It is similar to fettuccine, but a little bit narrower. Linguine originated in the Liguria region of Italy, where Genoa is the capital. Most often it accompanies pesto or seafood, which make sense because it originated along the coastal lands of Italy. It pairs well with light sauces that are cream or oil based.
Any easy go to dish is always, for me...pasta. Since I was unable to pan-sear some fish on the grill this week (long story involving a new BBQ delivered without a starter), I took a piece of smoked salmon out of the freezer and decided on a creamy pasta dish.
Enjoy!
Stacy
Creamy Salmon Linguine
Ingredients:
8 ounces uncooked linguine
1 bunch broccoli, cut into florets
2 tablespoons butter
2 garlic cloves, minced
2 cups heavy whipping cream
2 tablespoon fresh lemon juice
1 pound fully cooked salmon, flaked (or 1/2 pound smoked salmon)
salt and pepper
1 cup shredded Parmesan cheese
3 tablespoons fresh minced basil
2 tablespoons capers
2 teaspoons grated lemon peel
Directions:
Cook linguine according to package directions, adding broccoli the last 5 minutes of cooking.
In a large saucepan, heat butter over medium heat. Add garlic and cook for 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered for 2-3 minutes or until slightly thickened, stirring constantly.
Add salmon, salt and pepper and heat through. Drain linguine and broccoli and add to skillet. Stir in cheese, basil, capers and lemon peel.
Garnish with extra cheese and basil, if desired.
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