Ingredients
1 lb linguini pasta
3–4 tablespoons reserved pasta water (more if needed)
4 tablespoons butter
6–8 garlic cloves, finely chopped
1 cup heavy cream
1/4 cup freshly squeezed lemon juice
2 teaspoons salt, or to taste
1 lb smoked salmon
2 tablespoons capers, drained
1 tablespoon fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the linguini and cook until al dente according to package instructions. Reserve about 1/4 cup of the pasta cooking water, then drain and set the pasta aside.
- In a large skillet or saucepan, melt the butter over medium heat. Add the chopped garlic and sauté for about 30 seconds, until fragrant but not browned.
- Pour in the heavy cream and bring it to a gentle boil, stirring frequently. Add the lemon juice and 3–4 tablespoons of the reserved pasta water. Stir well and allow the sauce to simmer briefly until slightly thickened.
- Season the sauce with salt to taste, then remove the pan from the heat to prevent over-thickening.
- Add the cooked pasta to the sauce and toss until evenly coated.
- Flake the smoked salmon into bite-sized pieces and gently fold it into the pasta along with the capers.
- Garnish with chopped parsley if desired. Serve immediately and enjoy.
Notes
- Use a large skillet or saucepan so there is enough room to toss the pasta evenly with the sauce.
- Adjust the salt carefully, especially if your smoked salmon is naturally salty.
- If the sauce thickens too much, add a small amount of reserved pasta water to loosen it.
- Prep Time: 5 min
- Cook Time: 25 min