Alehouse Pepper Smoked Salmon Linguine
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.
- 1 (4- to 5-ounce) package PCC Alehouse Pepper Smoked Salmon Add to list
- 1 pound fresh linguine pasta Add to list
- 1/4 cup extra virgin olive oil Add to list
- 1 cup thinly sliced leeks Add to list
- 3 to 4 cloves garlic, peeled and minced Add to list
- 1/4 cup chopped fresh basil, plus additional for garnish Add to list
- 2 cups baby spinach or arugula Add to list
- 1/2 cup pitted kalamata olives Add to list
- 1/4 cup thinly sliced roasted red peppers Add to list
- 3/4 cup crème fraîche (optional) Add to list
- Salt and pepper, to taste Add to list
- Chèvre cheese, for garnish Add to list
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, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired February 1, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.