Ingredients
- 1 pound dry linguine pasta
- 2 tablespoons olive oil (extra virgin olive oil)
- 1 cup thinly sliced mushroom
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup clam juice
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 cup white wine
- 1 cup cream
- 2 cups fresh asparagus, thinly bias cut
- 3/4 cup red bell pepper, cut matchstick size
- 6 to 8 ounces smoked salmon (cut in thin slices or flaked)
- Salt and pepper
- 2 tablespoons thinly sliced chives (or 2 tablespoons scallions)
- 3 to 4 tablespoons chopped fresh parsley
How to Make
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Step 1: Right before making the sauce, cook the pasta according to package directions, until just al dente. Drain it will, toss very lightly with a splash of olive oil and salt to taste, then cover and keep warm.
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Step 2: To make the sauce; Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the mushrooms and saute until lightly browned, about 2 minutes.
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Step 3: Add the garlic and pepper flakes, and saute 30 seconds more. Add the clam juice, lemon juice, zest, and wine. Cook until the sauce is reduced by half, about 3 minutes.
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Step 4: Whisk the cream, than add the asparagus and bell peppers, and bring sauce to a quick boil to thicken. Add the smoked salmon and cooked pasta. Season with salt and pepper to taste. Cover and let heat through.
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Step 5: Place pasta on a large platter and sprinkle with the herbs.
We hope you enjoy this recipe!
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