Honey smoked salmon linguine

Name: Honey smoked salmon linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 30 g unsalted butter; 1 shallot, finely chopped; 180 g dried linguine; ½ tsp coriander seeds (optional); 1 unwaxed lemon, zested, then cut into wedges; 160 g spinach; 3 tbsp double cream; 100 g Waitrose No.1 Heather Honey Smoked Scottish Salmon, cut into strips; Grated pecorino, to serve (optional)

A simple pasta dish becomes something rather special with the addition of smoked salmon. Add a splash of white wine to the sauce as it heats through if you’re enjoying a glass with your meal. Make sure you serve just the right amount of spaghetti with the handheld John Lewis Acacia Wood Spaghetti Measure. Use the holes to measure a portion for 1 to 4 people, with a consistent amount every mealtime and less waste.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

30g unsalted butter
1 shallot, finely chopped
180g dried linguine
½ tsp coriander seeds (optional)
1 unwaxed lemon, zested, then cut into wedges
160g spinach
3 tbsp double cream
100g Waitrose No.1 Heather Honey Smoked Scottish Salmon, cut into strips
Grated pecorino, to serve (optional)

Bring a large pan of salted water to the boil. Meanwhile, heat the butter in a separate large pan over a medium heat. Add the shallot with a pinch of salt and fry for 5 minutes until soft. Once the pan of water is boiling, add the linguine and cook for a minute less than pack instructions. Drain, reserving a mug of pasta water.
Meanwhile, if using, crush the coriander seeds in a pestle and mortar and tip into the pan with the shallot. Add the lemon zest and fry for 1-2 minutes. Add the spinach and cook, stirring, until wilted (2-3 minutes), then stir in the cream and 1-3 tbsp of the reserved pasta water. Cook over the heat for 1 minute.
Add the linguine to the creamy spinach sauce, stirring everything together over the heat for 1 minute until the pasta is nicely coated. Take the pan off the heat, grind over some black pepper and stir through the salmon so it just warms in the residual heat of the pasta. Serve with the lemon wedges and sprinkle over a little pecorino, if liked.

Cook’s tip

Perfect pasta: The reason for cooking the pasta a minute less than it says on the pack is that it continues to cook once added to the sauce, where it absorbs extra flavour.

Typical values per serving when made using specific products in recipe