Healthier Smoked Salmon Linguine (Printer-Friendly)
A quick linguine featuring delicate smoked salmon and a rich, garlicky cream sauce accented with lemon.
# The Ingredients You'll Need:
→ For the Pasta
01 -
1 lb linguine
→ For the Garlic Cream Sauce
02 -
1 cup heavy cream
03 -
2 tsp salt
04 -
4 tbsp salted butter
05 -
1/4 cup lemon juice
06 -
6–8 garlic cloves, finely chopped
→ For the Final Dish
07 -
1 tbsp chopped parsley
08 -
1 lb cold-smoked salmon (lox), preferably Nova or Scottish style
09 -
3–4 tbsp reserved pasta water
10 -
2 tbsp drained capers
# Step-by-Step Instructions:
01 -
Bring a large pot of water to a boil. Add linguine and cook until al dente according to package directions. Reserve 1/4 cup of pasta water before draining. Set pasta aside.
02 -
Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant without browning. Pour in heavy cream and bring to a gentle boil.
03 -
Add lemon juice and 3 to 4 tablespoons of the reserved pasta water to the boiling cream. Allow the mixture to boil again until slightly thickened. Stir in salt to taste, then remove from heat to prevent splitting.
04 -
Add cooked linguine to the cream sauce, tossing thoroughly to coat evenly.
05 -
Break smoked salmon into smaller pieces using a fork and gently fold together with capers and pasta in the pan, avoiding overcooking the salmon.
06 -
Sprinkle chopped fresh parsley on top if desired. Serve the linguine warm immediately.
# Extra Tips:
01 -
Use cold-smoked salmon for optimal silky texture and avoid hot-smoked or canned varieties. Reserve pasta water to create a creamy sauce. Do not overcook pasta; al dente is ideal. Add salmon last to keep it tender. Capers can be substituted with chopped green olives or pickled jalapeños.
02 -
Pairs well with light salads or steamed vegetables. Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently with cream or milk to loosen the sauce.
03 -
For make-ahead convenience, prepare pasta and sauce separately and combine with salmon just before serving.