Despite its simplicity, this recipe brings back some fond memories. Smoky Masala Linguine, a dish I first made a lifetime ago as payment on a lost challenge on board a Jacques Cousteau boat.
I used to SCUBA dive pretty frequently and was also involved in Marine conservation efforts, something we still do from time to time. Some of the folks I got to know worked on board a Jacques Cousteau boat and after a while I got pretty friendly with most of them, as one does, when working and playing together.
On one of the dives, I made a bet with the captain of the ship that I’d use less air than him on the next dive; being a runner and all, I thought I was on to a sure winner! Duh! The long and the short of it is, I lost and had to make dinner for a few of us using 5 ingredients found onboard and it had to have an Asian slant. I ended up with something so simple, you can hardly call it cooking!
I found some pasta in the cupboard, garlic, cream, smoked salmon and curry powder. We christened it Smoky Masala Linguine! Of course now, I add pepper and some dill or parsley as well but it still remains a quick, in the blink of an eye recipe. If you’re using mild curry powder, a sprinkle of chilli flakes or fresh red chillies adds a different dimension to it. And if you add some salad to this, it becomes an easy complete meal.
Get everything ready and you want to move quickly here, as you don’t want to burn the garlic or overcook the salmon.
Smoky Masala Linguine