Thursday, May 15, 2014

Linguine with Smoked Salmon and Capers

From the kitchen of One Perfect Bite...I really like this recipe. I don't make it often because the sauce for the pasta uses heavy cream. I feel guilty when I use it, but the sauce is very, very good and I've convinced myself that the use of cream once or twice a year will not kill anyone. I have, however, included a recipe for a quick white sauce for those of you who would like to try the pasta without the cream. This sauce comes together in 10 minutes, so the dish is perfect for those nights when you are harried, but still want to serve something special to your family and friends. I like to use Nova lox when I make this pasta because it is always available and its quality and flavor are consistent. I do hope you'll give this simple dish a try. The ingredients used to make it are special and I know those of you who try it will be pleased. Here is how the dish is made.

Linguine with Smoked Salmon and Capers...from the kitchen of One Perfect Bite courtesy of Epicurious

1/4 cup extra-virgin olive oil
1 small onion, chopped
1/4 pound smoked salmon, chopped
1 cup heavy cream or 1 cup white sauce(recipe below)
3 tablespoons capers, drained
Salt and freshly ground black pepper to taste
12 ounces linguine, cooked al dente, drained (reserving about 1/4 cup of the cooking water), and tossed with olive oil
Freshly grated imported Parmesan cheese

In a large skillet, heat olive oil over medium-high heat. Add onion and sauté until translucent, but not browned. Add smoked salmon. Pour in cream or white sauce and add capers. Taste and carefully adjust seasoning with salt and pepper. Add pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese. Yield: 4 servings.

One-Step White Sauce

1-1/2 cups cold milk
2 tablespoons quick-mixing flour
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 to 2 teaspoons fresh lemon juice
1/2 cup Parmesan cheese

To make white sauce: Combine milk, flour, butter, salt and pepper in a 2-quart saucepan and bring to a boil, stirring constantly, over medium heat. Boil and stir for 1 minute. Stir in lemon juice and Parmesan cheese and stir until smooth. Adjust seasoning to taste.

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Alicia Foodycat said...

Definitely needs to be cream! As you say, a couple of times a year won't hurt!

Penny said...

Sounds perfect either way Mary. I just posted a recipe for linguine with shrimp scampi.

David said...

Mary, I'm all for this simple but rich tasting entree! Forget the white sauce...we're going for the cream. Take Care, Big Daddy Dave

Zimbabwe said...

This sound very tasty, have just printed it off, thanks. Have a great weekend Diane

Ginny said...

I just printed your chicken sup with orzo, lemon and dill...don't know how that one passed me by. After trying smoked salmon, I did not like it, maybe it is an acquired taste? But maybe this recipe would be good to try it again. Or maybe I can try leftover fresh salmon. It does look so good!

Big Dude said...

This sounds like a dish that I would absolutely love.

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