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Jun 19, 2012
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Linguine with Smoked Salmon and Basil

By: Myke "Tatung" Sarthou


Linguine with Smoked Salmon and Basil

This pasta dish requires only a handful of ingredients. Quick and easy to make, it’s a great recipe to add to your repertoire for any special occasion. 

Serves

Prep Time
15 minutes 
Cooking Time
15 minutes

 

1 tablespoon olive oil, plus extra for drizzling
1 tablespoon butter
2 anchovy fillets
4 cloves garlic, minced
4 tablespoons capers
1 tablespoons lemon juice
chili flakes or chopped dried chili, to taste
500 grams linguine,
      cooked according to package directions
a handful of fresh whole basil leaves,
      plus extra for garnish
freshly ground black pepper
100 grams smoked salmon,
      sliced into 1-inch pieces
1 lemon, sliced into wedges

 

In a frying pan, heat olive oil and melt butter. Add anchovy fillets and mash into a paste. Add garlic and brown lightly. Add capers, lemon juice, and chili flakes.

Toss cooked linguine. Add fresh basil and drizzle with a bit more olive oil and freshly cracked black pepper. Transfer to a serving platter. Top with smoked salmon and garnish with fresh basil leaves. Serve with lemon wedges if desired.

If you liked this recipe, we highly recommend:  Creamy Salmon and Dill Sauce,
Crab and Shrimp Linguine with White Sauce

 

Photography by At Maculangan | Styling by Rachelle Santos | Art Direction by Donna Tapay| Props from Rustan’s Department Store (Multiple Choice white and silver plates)

 




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