This dish is delicious and quick to prepare, requiring only a few ingredients, making it the perfect mid-week meal. And one that remains impressive enough for a spontaneous dinner invitation. The subtle saltiness of the capers and smoked salmon will keep you coming back for more!
This spaghetti with smoked salmon and capers in a white wine sauce is actually my go-to pasta dish. It’s super speedy to pull together and tastes fantastic. I have been making this one at least once a month for years now. It’s also perfect for when you are looking to make a meal for one and don’t want to resort to a frozen pizza even though you are craving something easy, comforting and a little salty.
If you prefer something creamier, stir in a generous dash of cream at the end, just before taking it off heat. Voila, enjoy!
Spaghetti with Smoked Salmon and Capers in a White Wine Sauce
- 300 g spaghetti (I like whole wheat)
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 2-3 shallots, finely diced
- a generous pinch cayenne pepper
- 1/2 -2/3 cup dry white wine (100-150 ml)
- 200 g smoked salmon, coarsely chopped
- 2 teaspoons capers, rinsed and drained
- 2 vine-ripened Roma tomatoes, (alternatively, 50 g semi sun-dried tomatoes)
- a small bunch fresh dill, chopped (or 1 teaspoon dried dill weed)
- 2 tablespoons chopped fresh flat-leaf parsley
- freshly ground black pepper, to taste
Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
Meanwhile, in a large skillet, heat the olive oil. Add the garlic, shallots, and cayenne pepper; cook over moderate heat until softened, about 2 minutes.
Add white wine and cook until slightly reduced; if using dried herbs then add them at this point.
Add capers and smoked salmon and simmer for 2 minutes, or until the salmon is cooked, before stirring in the tomatoes.
Add the fresh dill and leave to infuse for another couple minutes then toss in pasta and finish with freshly chopped parsley. (Optional: for a richer sauce, stir in a little cream at this point)
Season with pepper, to taste. Serve and enjoy!
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