- 1 package (16 ounces) linguine
- 3 garlic cloves, minced
- 1/3 cup olive oil
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 3/4 cup chicken broth
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Cook the linguine according to package directions. Meanwhile, in a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Stir in the salmon, broth, parsley, salt and cayenne. Cook until heated through. Drain linguine; add to salmon mixture and toss to coat. Yield: 6 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Garlic Salmon Linguine
"This was so easy and delicious! I substituted red pepper flakes because I was almost out of cayenne."
"This is my go-to whenever I have some left-over FRESH salmon. ( I don't usually use canned salmon for anything). Good flavor and the cayenne gives it a wee kick without making it "hot"."
"not impressed. even though i love pasta and seafood. canned salmon can be used for many things, but the texture of this was off putting. i think it would be much better with fresh and if i do this again it will be."
"I don't know why I waited so long to make this recipe, because it was delicious, and super easy, and my family ate all of it (which is very rare). I used the canned salmon, but I'm hoping to try it with some fresh cooked salmon sometime, because that would make it even more amazing!!!"
"Quick and tasty. I used wild Sockeye salmon cooked in olive oil w/garlic. I added broccoli florets, pimiento and a splash of lemon juice to the pasta. Great dish!"