- 125 g fresh or dried linguine
- 2 tbsp olive oil, plus extra to serve
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 1 handful of tarragon, chopped
- 350 ml white wine
- zest and juice of a lemon
- 250 g wild Alaska salmon fillet, skinned
- 50 g spinach leaves
- 150 ml crème fraîche
- 150 ml single cream
- 40 g pistachios, roughly chopped, plus extra to serve
- 20 g grated Parmesan cheese (optional), plus extra to serve
- salt and freshly ground black pepper
- Cook the linguine in salted boiling water until al dente, drain
- Meanwhile, heat the olive oil in a large frying pan, add shallots and garlic, and soften but do not brown.
- Add tarragon and cook for 1-2 minutes until fragrant. Add the white wine and lemon zest, and juice. simmer for 3 minutes
- Add the salmon and poach for 3-5 minutes until just cooked through. Remove from the pan and flake into large chunks.
- Add the spinach to the poaching liquor and stir to wilt. reduce the heat and stir through the créme fraîche e and cream followed by the salmon, pistachios, linguine and Parmesan cheese
- Season to taste, then divide the linguine between 2 bowls, drizzle olive oil and scatter with chopped pistachios and Parmesan cheese
- Serve straight away to avoid the linguine absorbing too much sauce.
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