Pink Linguine
4 servings
25 minutes
Pink linguine is an elegant dish of Italian cuisine that combines the tenderness of smoked salmon with a rich tomato-cream sauce. Pasta with seafood is believed to have gained popularity in Italy's coastal regions, where fresh seafood inspires the creation of refined flavor combinations. In this recipe, thin linguine absorbs the aroma of white wine and herbs, revealing rich flavor nuances. The creamy texture of the cream adds tenderness to the dish, while thyme and green onions provide a light spiciness. Serving it with grated Parmesan makes the final touch, adding depth to the flavor. This dish is perfect for a romantic dinner or a cozy evening with a glass of white wine, creating an atmosphere of Italian gastronomy right at home.
1
Melt butter in olive oil in a pan.
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
2
Add chopped onion and garlic, cook on low heat for 5 minutes, stirring occasionally.
- Onion: 20 g
- Finely chopped garlic: 1 clove
3
Add tomatoes and salmon, cook for 10 minutes.
- Canned diced tomatoes: 150 g
- Smoked salmon: 180 g
4
Pour in the wine and wait for it to evaporate.
- Dry white wine: 1 glass
5
Add cream and chopped thyme.
- Whipping cream 33%: 5 tablespoon
- Thyme leaves: 5 g
6
Salt and pepper.
- Sea salt: to taste
- Ground black pepper: to taste
7
Boil the pasta in parallel, al dente, and when ready, drain it.
- Linguine: 400 g
8
Add to the sauce and mix for a few minutes.
9
Serve on plates, garnish with onion, and eat immediately.
- Spring onion: 15 g
