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Recipe : Entry # 1451
Betsy Wilson Dismukes
Recipe Title
Smoked Salmon Linguine
Recipe Theme
Main Dishes
South Alabama EC
12 ounces linguine
2 cups milk (if fat is not an issue, use one cup of cream)
1 cup sliced fresh mushrooms
1/3 cup chopped celery
1/2 cup chopped fresh green onions
2 tablespoons canola oil
1 teaspoon grated lemon peel
8 ounces thinly sliced smoked salmon
salt and pepper to taste
Freshly grated Parmesan cheese and chopped parsley to garnish.
Boil pasta in a large pot with salted water until "al dente" (tender, yet still firm). Drain noodles and return to pot. In a small heavy frying pan sauté mushrooms, celery and onions in canola until just limp. Add milk, lemon peel and bring sauces to a boil over medium heat. Pour over pasta and toss well to coat evenly. Add salmon and toss to mix in. Season with salt and pepper. Top with Parmesan cheese and parsley. Serve with warm toasted bread and the fresh salad of choice.