Alehouse Pepper Smoked Salmon Linguine | PCC Natural Markets

Alehouse Pepper Smoked Salmon Linguine

Serves: 4

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

The combination of peppery smoked salmon with tender pasta and fragrant basil is glorious. As the season progresses, try adding heirloom tomatoes, eggplant and summer squash.



Remove the skin from salmon and break the fillet into bite-sized pieces, removing any pin bones. Set aside.

Cook pasta in boiling, salted water until al dente. Drain and keep warm.

Place the empty pot back on the stove over medium heat; pour in oil. Add leeks and garlic and cook for 3 to 4 minutes, or until leeks are soft. Toss in basil, spinach, olives and red peppers. Add crème fraîche, if you like a creamier sauce, and stir very gently just to heat through. Fold in smoked salmon. Season with salt and pepper.

Place pasta in a heated serving dish and spoon the sauce over. Garnish with chèvre and whole basil leaves.


You can use any of the PCC smoked salmon varieties in this dish.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired February 1, 2012.

More about: basil, chevre, pasta, salmon, spinach


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login