Adam Liaw’s creamy salmon linguine
This pasta dish can be made even simpler by using tinned salmon.
Ingredients
1 tbsp olive oil
350g salmon fillet
salt and black pepper, to season
2 garlic cloves, bruised
500g dried linguine
4 tbsp white wine
200ml thickened cream
60g baby spinach
grated zest of ½ lemon
25g butter
2 tbsp finely shredded parsley
Method
Step 1
Bring a large pot of water to a simmer for the pasta and salt it well. Meanwhile, heat a very large frying pan over medium heat and add the oil. Season the salmon with salt and pepper and fry the salmon skin-side down for about 5 minutes until crisp. Add the garlic, then flip the salmon and cook for about 2-3 minutes, until barely cooked through. Remove the salmon from the pan and set aside.
Step 2
Add the pasta to the simmering pot and cook for 2 minutes less than the packet instructions. Drain, setting aside about a cup of the pasta water.
Step 3
Pour the white wine into the pan and bring to a simmer. Add the cream and about ½ a cup of the pasta water. Bring back to a simmer, then add the pasta to the pan with a little more of the pasta water and mix to create a creamy sauce. Remove the garlic cloves. Stir through the spinach, lemon zest, butter and parsley for about a minute, until the spinach wilts. Break the salmon into chunks, return it to the pan and gently stir it through the pasta. Serve on your fanciest plate.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
