zoom Smoked salmon, artichoke & leek linguine
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    Smoked salmon, artichoke & leek linguine

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    Smoked salmon, artichoke & leek linguine

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4

    Ingredients

    500g pack fresh linguine
    ½ x 280g jar chargrilled artichokes, drained, plus 2 tsp oil from the jar
    1 leek, cut into thick slices
    1 tsp garlic paste
    2 x 100g packs mild Scottish oak smoked salmon
    ¼ x 20g pack thyme, leaves only
    Chilli flakes, to garnish (optional)
    140g pack wild rocket
    100g cucumber, cubed
    1 lemon, cut into 4 wedges, to serve

    Method

    1. Cook the linguine according to pack instructions. Add 1 tsp oil from the artichokes to a nonstick frying pan and fry the leek and garlic over a low heat for 4-5 minutes.

    2. Add the smoked salmon and cook for 3-4 minutes more, until the salmon changes colour, then stir in most of the thyme leaves and artichokes. Using tongs, transfer the pasta to the pan and toss together, adding a little extra pasta water to loosen, if needed.

    3. Garnish the pasta with chilli flakes (if using) and extra thyme leaves. Serve immediately with the rocket and cucumber, dressed with the remaining 1 tsp oil from the artichoke jar and some seasoning, with lemon wedges on the side to squeeze over.

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    Cook's tip Using the oil from jars or chilled packs of antipasti vegetables ensures that nothing goes to waste and adds lots of flavour to cooking. The oil can be used for stir fries, frittatas, roasting vegetables or pasta and rice dishes.

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