Linguine Avellinesi

Linguine with smoked salmon and spicy red bell pepper sauce: I learned this recipe from a restaurant situated in the mountains of Avellino in the south of Italy. I remember I was very impressed by the combination of the smoked salmon with the bell peppers, so I have decided to share it with all of you. I have also tried this pasta dish with smoked trout and to be honest it’s just as good. Substitute linguine with fettuccine if you prefer and please make sure you use a good-quality white wine.

Pasta Italiana by Gino D'Acampo (Kyle Books; 2012)

Linguine Avellinesi

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    Ingredients

    2 tablespoons salted butter 1/4 cup dry white wine
    8 tablespoons olive oil 18 ounces linguine
    1 leek, washed and cut into 1/4-inch slices 2 tablespoons freshly chopped flat-leaf parsley
    1 red bell pepper, halved, seeded. and diced into 1/4-inch cubes Finely grated zest of 1 lemon
    7 ounces smoked salmon, cut into 1/4-inch strips Salt to taste
    1/2 teaspoon dried chile flakes

    directions

    Total:
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    • 1

      In a large skillet, melt the butter with the oil over medium heat and sauté the leek and bell pepper for 5 minutes, stirring occasionally with a wooden spoon.

    • 2

      Add the salmon and the chile and cook for an additional 1 minute. Pour in the wine and cook for 1 minute more to allow the alcohol to evaporate. Season with a little salt and set aside.

    • 3

      Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and tip back into the same pan.

    • 4

      Pour in the salmon and bell pepper sauce along with the parsley and lemon zest. Return to low heat and stir everything together for 30 seconds to allow the flavors to combine.

    • 5

      Serve immediately.

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