Ingredients Jump to Instructions ↓

  1. Salt

  2. 2-3 ounces linguine

  3. 1 teaspoon butter

  4. 2 scallion s, sliced fairly thin

  5. A splash of vodka

  6. 2 or 3 slices smoked salmon

  7. 3-4 tablespoons heavy cream

  8. Freshly ground pepper

  9. 1 teaspoon caper s, rinsed

  10. A scattering of chopped fresh

  11. parsley

Instructions Jump to Ingredients ↑

  1. While the linguine is boiling (see page 181), melt the butter in a small wok or a medium skillet. Toss in the scallions, and sauté gently for 1 minute, stirring. Splash in the vodka and let it cook down a little. Tear or cut the salmon into small bite-sized pieces, and stir them into the sauce. Pour in the cream and bring to a simmer. When the linguine is done al dente, scoop it up with a spider and tongs, letting the water drain off, and mix it in with the sauce. Grind pepper generously over the pasta, and stir in the capers and parsley, then spoon it all up into a warm bowl.


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