Ingredients Jump to Instructions ↓

  1. 1 pound linguine , dried or fresh

  2. 1 tablespoon olive oil

  3. 1/4 cup chopped red onion

  4. 3 cloves garlic , minced

  5. 1 teaspoon dried thyme

  6. 1/2 cup vermouth or dry white wine

  7. 1/2 cup reduced-sodium chicken or vegetable broth

  8. 1/2 cup sliced pitted green olives

  9. 2 tablespoons lemon juice

  10. 2 tablespoons drained capers

  11. 1 teaspoon finely grated lemon zest

  12. 8 ounces, broken up into 2-inch pieces

  13. Salt and freshly ground black pepper

  14. 1/4 cup chopped fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Cook linguine according to package directions.

  2. While the linguine is cooking, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add thyme and cook 1 minute, until fragrant. Add vermouth and cook 1 minute. Add broth, olives, lemon juice, capers , and lemon zest and bring to a simmer, for 5 minutes.

  3. When the linguine is cooked, drain and add, along with the salmon, to the pan with the olive-caper mixture. Toss to combine using tongs and cook 1 minute to heat through. Season, to taste, with salt and freshly ground black pepper. Remove from heat and stir in basil. Serve immediately.


Send feedback