Showing posts with label linguine with smoked salmon and garlic. Show all posts
Showing posts with label linguine with smoked salmon and garlic. Show all posts

Monday, February 13, 2017

Linguine for Two



Tomorrow is Valentine's Day. Yes, that's right—the same day you have four meetings at work, and the kids have karate class and a party to go to. The last thing in the world you want to do is cook.

Here's a linguine recipe that's so easy it won't matter if you're interrupted fourteen times (although it might take longer to cook with all those interruptions). 

I am in love with one pot pasta and this is a variation of it. Some of the ingredients don't need cooking at all. Sounds better already, doesn't it? Now this recipe is heavy on garlic, but you're both going to eat it so who cares? Or you could omit the garlic if it's an issue for you.

If you don't have some of these ingredients on hand, feel free to substitute what you have. The smoked salmon, for instance, could be easily replaced by any cooked meat, like leftover chicken, steak, turkey, or your favorite pre-cooked sausage, sliced and added to the garlic to heat it.

If you don't have linguini, you can use spaghetti, though it might not use all the water. When it's al dente so that it suits you, pour the water off, reserving 1/2 cup. Add the 1/2 cup back to the spaghetti.


Smoked Salmon and Garlic Linguini for Two

2 tablespoons olive oil
2-3 cloves garlic
4 cups water
1 teaspoon salt
1/2 pound linguini
3 large handfuls of fresh baby spinach leaves
12 olives (I used black)
1 tablespoon capers
4 ounces smoked salmon
grated Parmesan (optional)

Pour the olive oil into a small to medium size pan and heat on low. Mince the garlic and add to the oil. Cook on low.

Pour the water and salt into a pot and bring to a boil. Add the spaghetti and spinach. Cook until the linguini is the way you like it. Very little water will remain in the pot.

While the linguini cooks, get out the capers, olives, and salmon. Tear or slice the salmon into bite-sized pieces.

When the linguini is done, remove it from the heat and pour in the oil and garlic immediately. Stir well to combine. Add the olive, capers and salmon and mix.

Sprinkle with grated Parmesan cheese if desired.

Cook the linguine and spinach together.

Most of the water will disappear.

All done!


In case you haven't heard,  MISSION IMPAWSIBLE is here! To celebrate, I'm giving away a copy to one person who leaves a comment and an email address.
Good luck!