Description
A really quick, easy sauce for ‘pasta asciutta,’ which means ‘dry pasta.’ It’s not a dish over-loaded with sauce, but one that appreciates the simple smokiness of good smoked salmon. Serve sprinkled with some Parmesan or garnished with some parsley. This is not a creamy, thick sauce. Just one that really brings out the simple, yet fantastic flavors of smoked salmon. Enjoy!
Ingredients
- 1 (8 ounce) package linguine pasta
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 shallot, minced
- 1 ounce smoked salmon, cut into small pieces
- 1 tablespoon reduced-fat cream cheese
- 3 tablespoons milk
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine in boiling water until cooked through but still firm to the bite
- about 11 minutes; drain
- reserving 2 tablespoons pasta water.
- Melt butter with olive oil in a saucepan over medium-low heat; when mixture begins to bubble
- add shallots and cook until softened. Stir milk
- salmon
- and cream cheese into shallots. Mix in reserved pasta water until incorporated.
- Transfer salmon mixture to a large serving bowl. Add linguine; toss until evenly combined.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 2