Ingredients:

  • 12 oz (340g) linguine or fettuccine
  • 1 tbsp (15ml) salt
  • 2 tbsp (28g) unsalted butter
  • 1 medium shallot (30g), finely minced
  • 2 cloves (6g) garlic, minced
  • 1/2 cup (120ml) dry white wine
  • 1 cup (240ml) heavy cream
  • 1 tsp (5g) lemon zest, finely grated
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (15g) fresh dill, chopped
  • 1/4 cup (15g) non-pareil capers, drained
  • 6 oz (170g) smoked salmon, torn into bite-sized ribbons
  • Cracked black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package instructions. Reserve 1/2 cup (120ml) of the starchy pasta water before draining.
  2. Melt the butter in the skillet over medium heat. Add the minced shallots and cook until translucent (about 2 mins), then stir in the garlic for 30 seconds until fragrant.
  3. Pour in the white wine to deglaze the pan, scraping up any browned bits. Simmer until the liquid is reduced by half. Stir in the heavy cream and lemon zest. Let it simmer gently for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Toss the drained pasta into the skillet with the sauce. Add the lemon juice, capers, and reserved pasta water. Toss vigorously over low heat for 60 seconds. Remove from heat entirely and fold in the smoked salmon and fresh dill.