15-Minute Creamy Salmon Linguine

Ingredients

• 250 g linguine
• 150 g fresh salmon (cut into bite-size pieces; canned is also ok)
• 20 g butter
• 1 small red onion
• 2 cloves garlic (minced)
• 150 ml single cream (or double cream for a richer sauce)
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper

Instructions

1. 1

   Boil the pasta in salted water for 8-10 minutes or according to the instructions on the package. It should be al dente (cooked through, but still firm).

2. 2

   In the meantime, melt the butter in a pan over medium heat.

3. 3

   Add the chopped red onion and saute for 2 to 3 minutes until soft.

4. 4

   Add the garlic and cook for another 30 seconds.

5. 5

   Add the salmon and cook for 2-3 minutes. Break it down if you like to taste bits of fish with every bite (see picture). Alternatively, you can leave it in larger pieces, but add 2-3 more minutes to be sure it's cooked through.

6. 6

   Add the cream and stir for one minute. Season with salt and pepper.

7. 7

   Save 150 ml pasta water and drain the linguine.

8. 8

   Transfer the linguine to the pan and add 100 ml of pasta water. Toss gently until the pasta is covered. Add the rest of the water if it looks like there's not enough liquid, keeping in mind that the pasta will continue to absorb the sauce over the next minutes.

9. 9

   Serve immediately with a pinch of freshly ground pepper on top.