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!
Smoky Masala Linguine Recipe
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.
Shall we get our aprons on?
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Smoky Masala Linguine
- 120 g linguine or spaghetti for two, cooked according to packet instruction
- 1 clove garlic chopped fine or crushed
- 1 Tbsp olive oil
- 150 g smoked salmon sliced thinly
- 150 g single cream
- 2 tsp curry powder (any standard one will do)
- black pepper
- fresh dill or parsley chopped
- salt if needed
- Boil some water with a generous portion of salt in a large saucepan and get the pasta cooking while you get the ingredients ready.
- When the pasta is almost done (about 2-3 minutes to go) heat the oil in a medium pan on medium heat and sauté the garlic for about 30 seconds.
- Add the curry powder and stir, adding some pasta water if necessary, another 30 seconds.
- Add the salmon, cream and a ladle of pasta water. Mix well for a few seconds.
- Bring to a very gentle simmer, adding more pasta water if you think the cream is too thick. Cook for only 30 seconds or so.
- Drain the pasta and add it to the cream sauce and stir well, cooking for no more than a minute.
- Serve hot, sprinkled with freshly ground black pepper and dill. A side salad will make it a complete meal.