Recipe by EMOLINARO
"Easy, festive recipe for smoked salmon and caviar pasta, from a restaurant in Italy. Uses only 4 ingredients for the sauce: cream, smoked salmon, caviar and parsley. The sauce is very rich; with a green salad, this makes a full meal."
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2 (8 ounce) packages
fresh linguine pasta
smoked salmon, chopped
freshly grated nutmeg
ground black pepper, or to taste
1 1/2 tablespoons
chopped flat leaf parsley
The taste was good. I was afraid it would be too salty from the salmon and caviar, but it was not. I had to add some salt. I made it for a special occasion - was not disappointed - just expected something more.
The salt note is important. I made this two times. The second time I just used fresh salmon and seasoned to taste. Relly good recipe!!!!
Fresh, flavorful and easy; that's what makes this dish so successful. We smoked our own salmon and freshly grated nutmeg was a nice touch. I will make again.
The saltiness will obviously also vary depending on if you go with roe or actual caviar. I went with salmon roe because I'm twisted like that (I also get thrills from egg-washing chicken), but I went with an exceptionally top-notch Scottish smoked salmon. So, if you have to skimp on the caviar / roe, do yourself a favor and get a quality smoked salmon. I added all the 'optionals' - nutmeg being a surprising flavor!
I made this for Valentine's Day Dinner and it was incredible! I just used smoked salmon bought from the store, the type you put on bagels with cream cheese, and it turned out wonderful!!! The nutmeg added such an interesting dimension to the taste, you really shouldn't skip it! Plus the contrast of the blue pasta (thanks to the caviar) and the pink salmon was so much fun! And did I mention this was a snap to make? Wonderful, wonderful recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 244
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