1. Bring a large pan of salted water to the boil and add the linguine. Cook following pack’s instructions or until the pasta is al dente (just tender but still has some 'bite'). Drain well.
2. While the pasta is cooking, heat the Clover in a large frying pan. Add the shallot, crushed garlic and chilli and cook for 1-2 minutes until softened. Do not allow to brown.
3. Add the lemon juice wine and stock. Cook over a medium heat for about 5 minutes to reduce the liquid a little.
4. Add the salmon and cook for 4 minutes. Turn over and cook for a further 3 minutes or until the salmon is cooked through and flakes easily. Break the salmon into bite size pieces.
5. Add the parsley and seasoning. Add the drained linguine and toss gently until well mixed. Serve immediately.
Tips
If time is short use ready poached salmon available in most supermarkets.
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