Linguine with Salmon and Lemon Sauce

Serves 2. As appetizer, serves 4 in small bowls

We developed this meal as a Christmas Eve supper – that’s a fast-day, and for example, the traditional Italian dish is Calamaris. But whenever we passed the smokehouse in Weilimdorf, outside of Stuttgart, we'd stop in and buy a little smoked salmon. “Broken Salmon” there was only DM 6,95($4.00) per 100gr. Frugal and delicious.

The trick here is to balance the flavors of smoked salmon and lemon with the garlic and onion. It’s quick, low in saturated fats, and delicious.

You can prepare the sauce first and let it sit for a few minutes while the pasta cooks. Just put the pan on the hot burner after removing the pasta pot to drain it.

2-3 tbsp. olive oil

½ cup vertically sliced onion

2garlic cloves, finely chopped

1 tsp. finely chopped lemon zest

2 tbsp. lemon juice (1 lemon)

2 tbsp. coarsely chopped italian parsley

100gr/3.5oz smoked salmon, sliced into strips

200gr/6oz linguine (Barilla No. 13)

Slice a medium onion vertically, in both directions, leaving thin strips. Zest the lemon. Squeeze the lemon for the juice. The salmon should be cut into thin strips as well.
Heat oil in a skillet or saucepan over medium heat and stir in onion slices. Cook for about 10 minutes or until translucent. Do not brown.
Add garlic and sauté for 2 minutes.
Add lemon zest, juice and parsley and stir. Add the salmon and mix slightly. Remove pan from the heat.

When ready to dine, heat water to a rolling boil, add salt and cook the linguine according to package directions (about 8 minutes). Remove from heat and put the saucepan on the burner. Drain the pasta and place in warm bowls, then distribute the sauce over it. Serve with grated Parmigiana Reggiano or Pecorino Romano cheese, bread if desired.

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