Juicy, salty samphire works really nicely along with the tender fish in this lemony pasta dish
Prep:10 mins
Serves 2
2 tbsp olive oil½ small preserved lemon, flesh and pith scooped out, skin finely chopped2 large shallots, finely chopped½ red chilli, finely sliced1 tbsp finely chopped parsley stalks (reserve the leaves, to serve)small glass of rosé wine or white wine175g linguine80g samphire100g cooked salmon, flaked into large piecesjuice ½ lemon
STEP 1Heat the olive oil in a heavy-bottomed, non-stick frying pan or skillet. Add the preserved lemon, shallot, chilli, parsley stalks and seasoning, and sweat for about 5 mins or until soft and fragrant. Pour in the wine and bubble for 1-2 mins.STEP 2Meanwhile, bring a large pot of salted water to the boil. Add the linguine and cook following pack instructions until just al dente. Throw the samphire into the water with the linguine. Cook for 30 secs, then drain everything, reserving a few ladlefuls of the pasta water.STEP 3Add the linguine and samphire to the frying pan with half a ladle of the pasta water. Add the salmon and lemon juice, and stir thoroughly to combine into a sauce, adding a splash more of the water if needed. Season to taste. Divide between plates and grind over some extra black pepper. Garnish with more chopped parsley, if you like.
