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Smoked salmon, spring onion, and caper linguine

Richard Bewley
4.5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main
Cuisine Italian
Servings 2


  • dried linguine or spaghetti
  • pack smoked salmon cut into thin strips
  • zest half lemon
  • 1 clove garlic thinly sliced
  • 1 x tbsp extra virgin olive oil
  • 4 x spring onions trimmed and sliced
  • 1 x tbsp non-pareil capers drained
  • 1/4 dried chilli flakes optional
  • 100 ml light single cream
  • splash vodka
  • freshly milled black pepper
  • fresh parsley and wedge of lemon to garnish.


  • Bring a large pan salted water to the boil, and cook linguine for 10-12 minutes, or until al dente.
  • Once cooked, remove from heat, drain in a colander, and set aside.
  • Whilst the pasta is cooking, thinly slice the garlic, zest the lemon, drain the non pareil capers, and slice the smoked salmon.
  • Rinse the pan used to cook the pasta (to remove any traces of starch), and heat up 1 x tbsp olive oil. Add the garlic, lemon zest, chilli flakes, spring onions and sweat for 2 - 3 minutes. Then, add the the non-pareil capers, cook for 30 seconds then add the slices of smoked salmon and cook for 1-2 mins.
  • Add the vodka, stir around all the ingredients until the liquid starts to bubble, then add the cream and turn down the heat slightly. Once cream has warmed through, turn off the heat and add the linguine. Stir through thoroughly, and season with freshly ground black pepper.
  • Divide equally into two pasta bowls, and garnish with a wedge of lemon and fresh parsley.
  • Serve immediately.


Please note - the first time I made this I was a tad overzealous with the chilli flakes. I think the pack of flakes I bought originated in Dante's inferno insofar as the heat was concerned. I am sure that 1/4 level teaspoon will satisfy most people's desire for a slight chilli heat - if it is not your thing, feel free to omit entirely.
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