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Salmon, Dill and Caper Linguine, pasta, spaghetti, fish, seafood, white wine, alfresco dining,
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5 from 9 votes

Salmon, Dill and Caper Linguine

A delicious combination of Salmon, Dill and Capers in a creamy white wine sauce pepped up with cayenne pepper and a hint of tomato - perfect summer dish.
Course Main
Cuisine Italian
Prep Time 8 minutes
Cook Time 14 minutes
Total Time 22 minutes
Servings 4
Author Camilla Hawkins

Ingredients

  • 350 g Linguine
  • 15 g Unsalted butter
  • 2 tsp Light olive oil
  • 2 Red onions medium, finely chopped
  • 2 Garlic cloves crushed
  • 35 g Capers drained
  • 1 tbsp Tomato puree
  • 1/8 tsp Cayenne pepper
  • 200 mls Lindeman’s Bin 95 Sauvignon Blanc
  • 150 mls Single cream
  • 250 g Poached salmon flaked
  • 2 tbsp Finely chopped dill
  • Freshly ground salt and pepper

Instructions

  • Heat the butter and oil in a large frying pan and cook the onions until softened under a lid, stirring occasionally for about 7 minutes.
  • Put the linguine into a large pan of salted boiling water and cook according to instructions.
  • Add the garlic and capers to the onion and cook for a further minute.
  • Then add the cayenne pepper, tomato puree, white wine and seasoning.
  • Bring to the boil and then simmer for 3 – 4 minutes (until reduced by half).
  • Add the cream and salmon flakes and simmer for another 2 minutes.
  • Stir in half the dill and add to the drained linguine, combining well.
  • Serve garnished with the remaining dill and a salad.