Recipe By Rosie Liao
Published Apr 2nd
Prep 15m Cook 20m Additional - Ready In 35m
Servings 2 servings Calories 577.4

A really quick, easy sauce for ‘pasta asciutta,’ which means ‘dry pasta.’ It’s not a dish over-loaded with sauce, but one that appreciates the simple smokiness of good smoked salmon. Serve sprinkled with some Parmesan or garnished with some parsley. This is not a creamy, thick sauce. Just one that really brings out the simple, yet fantastic flavors of smoked salmon. Enjoy!

Recipe Ingredients

  • 1 (8 ounce) package linguine pasta
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, minced
  • 1 ounce smoked salmon, cut into small pieces
  • 1 tablespoon reduced-fat cream cheese
  • 3 tablespoons milk

Cooking Directions

  1. 1 Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
  2. 2 Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

Nutrition Facts

  • Calories 577.4
  • Carbohydrate 87.4 g
  • Cholesterol 24.8 mg
  • Fat 17.6 g
  • Fiber 4 g
  • Protein 19.8 g
  • Saturated Fat 6.4 g
  • Sodium 193.8 mg
  • Sugar 5.6 g


  1. I added lemon juice at end. It was okay just needed more flavor.
  2. This recipe rocks. Feel free to improvise but a must is to double the sauce. Also, I think it important to dish the noodles and the dish sauce over. Do not mix all together. I added halved grape tomatoes to the sauce along with some dill. Served with fresh Parmesan and red pepper flakes. Also - Read more ...
  3. Outstanding! Made for four servings; increased Salmon 1.5x more, added 1 tsp Capers and 1 tsp grated Parmesan to sauce; did NOT add water to sauce. Held sauce warm for 15 min while I made the linguini. So easy and so fast, and everyone from 2-60 yrs old RAVED! Served w/ Merlot, milk for the - Read more ...
  4. I realize this is supposed to be a light sauce but it really needs to be doubled. My noodles quickly soaked up the sauce and it was too dry. All I had was fat-free half and half. I used a hard-wood smoked salmon (not the lox cold smoked salmon). The salmon lover in the family - Read more ...
  5. My family and I love this recipe! It is light yet tasty!
  6. We really liked this! Needed something to use up my lox this was easy and delicious. Doubled the sauce as others suggested. I used spaghetti I had onion on hand not shallot and I added some tomato pieces. Came out great.
  7. Simple and perfect lunch! I doubled all ingredients except the pasta to make 4 lighter servings. Worked out to about 480 calories a bowl. I added some fresh chopped basil and a tsp. of minced garlic to the sauce. I can only imagine how tasty this would be with lemon squeezed on top!
  8. Had to double the sauce and add a lot more salmon!
  9. Very good and indeed quick and easy! I love these kinds of recipes because ingredients are simple and it's stuff I normally have in my fridge and freezer. The only thing I didn't have was a shallot so I used a red onion instead and it was great. I also added a clove of minced - Read more ...
  10. Nice one! I also like to put a little fresh lemon in there.. and maybe loose the cream so it gets a little "lighter":) I usually make this sort of dish with homemade fresh pasta...If you never tried making pasta do it! Its alot of fun and really not that hard. greets!