Linguine with Smoked Salmon, Olives, Capers, and Scallions: A Quick and Easy Recipe

Looking for a simple yet elegant pasta dish? This linguine with smoked salmon, olives, capers, scallions, and parsley is perfect for weeknight dinners or special occasions. Bursting with Mediterranean flavors, this recipe combines the smoky richness of salmon with the briny tang of olives and capers. Ready in just 20 minutes, it’s a crowd-pleaser that’s as delicious as it is easy to make.

Ingredients

Serves 4

• 12 oz (340 g) linguine
• 6 oz (170 g) smoked salmon, sliced into small strips
• 3 tbsp extra virgin olive oil
• 1 scallion, finely chopped
• 2 tbsp capers, rinsed
• 10 pitted black olives, sliced
• 1 garlic clove, minced
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste

Instructions

1. Cook the linguine:
   Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to the package instructions. Reserve 1 cup of pasta water before draining.

2. Prepare the sauce:
   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the scallion and garlic, sautéing for 1-2 minutes until fragrant.

3. Add the olives and capers:
   Stir in the sliced olives and capers, cooking for another 1-2 minutes.

4. Incorporate the smoked salmon:
   Lower the heat and add the smoked salmon to the skillet. Stir gently to warm it through without overcooking.

5. Combine with the pasta:
   Add the cooked linguine to the skillet, tossing to coat. If the mixture seems dry, gradually add the reserved pasta water until it reaches your desired consistency.

6. Finish with lemon and parsley:
   Stir in the lemon zest, lemon juice, and chopped parsley. Season with salt and pepper to taste.

7. Serve immediately:
   Plate the linguine, garnishing with extra parsley and a drizzle of olive oil if desired.