About this recipe:This is an easy recipe that is great for using up that bit of leftover smoked salmon in the fridge. It's not overloaded with sauce, which helps to bring out the flavour of the smoked salmon. Serve sprinkled with some grated Parmesan or chopped fresh parsley, if desired.
250g linguine pasta
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 shallot, minced
30g smoked salmon, cut into small pieces
1 tablespoon light cream cheese
3 tablespoons milk
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Method Prep:5min › Cook:15min › Ready in:20min
Fill a large pot with lightly-salted water and bring to the boil. Stir the linguine into the water and return to the boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.