Ingredients
Units
Scale
- 6-8 ounces dry linguine (or pasta shape of your choice)
- 1 tablespoon butter
- 1 large shallot, finely diced
- 1/4 cup white wine
- 1/2 cup mascarpone cheese
- 1/2 cup reserved pasta water
- 3 tablespoons fresh dill, plus more for garnish
- 1 tablespoon lemon zest, plus wedges, for serving
- 4-5 ounces hot smoked salmon (or substitute 3 ounces diced cold smoked salmon
- 1/4 cup parmesan, shredded, plus more for serving
- Kosher salt and black pepper, to taste
Instructions
- Cook pasta in salted water until al dente. Reserve 3/4 cup starchy pasta water, then drain and coat cooked linguine lightly in olive oil. Set aside.
- While pasta is boiling, saute diced shallot in butter for 3 minutes, until tender and fragrant. Add white wine and reduce for about a minute. Then add 1/2 cup reserved pasta water and mascarpone cheese, stirring until creamy. Stir in lemon zest and dill, then toss in noodles, coating in the creamy sauce.
- Finally, gently fold in flaked smoked salmon and parmesan cheese. Taste and adjust seasoning, adding more of the reserved pasta water, if needed.
- Serve with a lemon wedge and more fresh dill.
Notes
- Prep ahead: Chop shallots and herbs, measure ingredients
- Storage: Best enjoyed fresh. Leftovers keep 2 days refrigerated
- Reheating: Warm gently with a splash of water or cream
- Prep Time: 10
- Cook Time: 15
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: 1/2
- Calories: 832
- Sugar: 2.9 g
- Sodium: 241 mg
- Fat: 36 g
- Carbohydrates: 69.8 g
- Protein: 53.4 g
- Cholesterol: 164 mg