When we were travelling in America, we headed to the Pike Place Market in Seattle for breakfast (that jetlag, it’s a killer, we were there before the stall holders had actually set up) and then for a mooch around the market. It was a glorious day and we ate a great breakfast (Huevos Rancheros) and drank tea and coffee in the effort to just WAKE UP.
While we were there, we found a stall selling home made flavoured pastas and while we were conscious that we weren’t going to have much space in our luggage, we still purchased some pasta from Parpadelle Pasta. Tonight was the night we finally tried it! We bought both lemon pepper pasta and some dark chocolate pasta. We’re still considering sauces for the dark chocolate pasta but I am torn between a creamy chilli sauce with some caramelised brown sugar vs a chicken mole sauce.
I digress. Tonight we had the lemon pepper linguine. Which we had with a Ramsay smoked salmon, parmesan and lemon zest sauce. And I chucked a few cherry tomatoes in as well to add to the sweetness. They were quite quite delicious – especially given that some of them were home grown by Simon’s fair hands.
Ready in 12 minutes
- 200g linguine
- Butter, for frying
- 2 garlic cloves, crushed
- 200ml pot half-fat crème fraiche
- Zest of 1 large lemon
- 25g fresh Parmesan, grated
- 75g sliced smoked salmon, cut into strips
- Few wild rocket leaves, to serve (optional)
Method: How to make smoked salmon linguine
1. Cook the linguine according to packet instructions (Watch Gordon Ramsay’s step-by-step video on how to cook pasta perfectly).
2. Meanwhile, melt a little butter in a pan and cook the garlic until softened. Add the crème fraiche, lemon zest and Parmesan. Cook for 1 minute and remove from the heat.
3. Drain the pasta and toss with the sauce and smoked salmon. Divide between 2 bowls and garnish with the rocket to serve, if you like.