Salmon linguine in prosecco sauce recipe
- Serves 4
- 15 mins
- 653 calories/serving
- 400g linguine
- ½ tbsp olive oil
- Two exhalation shallots
- One garlic clove, crushed
- 200ml prosecco
- 300ml reduced-fat crème fraîche
- ½ lemon, finely grated zest plus the extra spice, and the remainder cut into wedges to serve
- 200g cooked leftover salmon, roughly flaked
- 2 tbsp finely chopped fresh parsley
- Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, then drain, reserving a small cupful of the cooking water.
- Meanwhile, heat the oil in a large frying pan set over medium-high heat and fry the shallot for 6-7 mins until soft.
- Add the garlic for another minute, then pour in the prosecco and bubble for 2 mins.
- Turn the heat down to low and slowly whisk in the crème fraîche.
- When combined, stir in the lemon zest, salmon, and parsley until warm.
- Stir in the pasta and reserved water until well coated.
- Serve with extra lemon zest and wedges to squeeze over.
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