A really quick, easy sauce for pasta asciutta (dry pasta). This smoked salmon pasta recipe is not overloaded 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 brings out the simple yet fantastic flavors of smoked salmon.
Ingredients
- linguine pasta: 1 pack (8 ounce pack)
- butter: 1 Tbsp
- extra-virgin olive oil: 1 Tbsp
- shallot: 1 piece (minced)
- milk: 3 Tbsp
- smoked salmon: 1 oz (cut into small pieces)
- reduced-fat cream cheese: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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Transfer salmon mixture to a large serving bowl. Add linguine; toss until evenly combined.
