Ingredients:

  • 1 lb (450g) linguine or fettuccine
  • 1 tbsp (15g) kosher salt
  • 3 tbsp (42g) unsalted butter
  • 2 shallots, finely minced (approx. 40g)
  • 3 cloves garlic, minced (approx. 15g)
  • 1 cup (240ml) heavy cream
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1/2 cup (120ml) reserved pasta water
  • 8 oz (225g) smoked salmon, torn into bite-sized pieces
  • 2 tbsp (30g) capers, drained
  • 2 tbsp (8g) fresh dill, chopped
  • 1/2 cup (50g) grated Parmesan cheese
  • Freshly cracked black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta until it is just shy of al dente (about 1-2 minutes less than the package directions). Scoop out a cup of the cloudy pasta water before draining.
  2. Melt the butter in the skillet over medium heat. Add the minced shallots and sauté until translucent and fragrant (about 3 minutes). Stir in the garlic and cook for another 60 seconds until it smells nutty but hasn't browned.
  3. Pour in the heavy cream and bring to a gentle simmer. Lower the heat and whisk in the lemon juice and lemon zest. Allow the sauce to reduce slightly for 2-3 minutes until it thickens enough to coat the back of a spoon.
  4. Turn off the heat entirely. Stir in the cooked pasta, Parmesan cheese, and reserved pasta water. Gently fold in the smoked salmon, capers, and fresh dill. Toss lightly until the salmon is warmed through and the sauce is velvety.