Recipes Teresa Cutter's Atlantic Salmon Linguine
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Ingredients
180g Linguine
1 lemon
4 tbsp good quality cold pressed olive oil
40g Parmesan, freshly grated
2 x 95g tins SAFCOL Premium Atlantic Salmon in Springwater, drained
Freshly chopped basil, parsley and mint leaves
Method
- Cook the pasta in plenty of boiling, lightly-salted water until al dente, then drain well.
- Place pasta into a large bowl and drizzle with olive oil, lemon zest and 2 tbsp lemon juice, parmesan, salmon and plenty of fresh garden herbs.
- Serve in bowls and enjoy.
