Waitrose and Partners
Salmon & dill linguine with ’nduja

Salmon & dill linguine with ’nduja

A generous portion of salmon per person means this spicy, creamy pasta will really satisfy. You could use full fat crème fraȋche or mascarpone instead of the cream, if there’s some already open.

4.5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 1 tbsp Essential Olive Oil
  • 480g pack 4 Scottish salmon fillets
  • 500g pack fresh linguine
  • 1 bunch salad onions, thinly sliced
  • 4 cloves garlic, crushed
  • 1 unwaxed lemon, zest and 1 tbsp juice
  • ¾ x 20g pack dill, leaves chopped
  • 2 tbsp Cooks’ Ingredients ’Nduja Paste
  • 4 tbsp double cream

Method

  1. Heat the oil in a frying pan, then add the salmon and fry for about 8 minutes, turning once until the fillets are cooked through, opaque, and flake easily with a fork. Transfer to a plate and leave to cool slightly.

  2. Meanwhile, boil the pasta according to pack instructions. Add the salad onions and garlic to the pan and fry for 1 minute. Stir in the lemon zest and juice, dill, ’nduja paste and cream. Remove from the heat.

  3. Roughly flake the salmon, discarding the skin. Drain the pasta, reserving a couple of ladles of cooking liquid.

  4. Combine the salmon, pasta and sauce in a frying pan or saucepan, whichever is largest, and add enough reserved pasta water to give the sauce the consistency you want. Heat through for 1 minute, then transfer to shallow dishes and serve.

Cook’s tip

’Nduja is a spicy Italian pork paste. If you are on a meat-free diet, use a finely chopped red chilli or a sprinkling of chilli flakes or smoked paprika instead. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,400kJ/ 574kcals

Fat

29g

Saturated Fat

9.1g

Carbohydrates

43g

Sugars

2.1g

Fibre

3.6g

Protein

34g

Salt

0.7g

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