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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a pan and sauté garlic, capers, chilli paste, and diced onion until fragrant.
Add tomato paste and cook it off to deepen the flavour.
Add most of the smoked salmon, then deglaze with white wine.
Once the wine reduces, add thickened cream and season with salt and pepper.
Add lemon zest, fresh dill, and a squeeze of lemon juice if you like. Let the sauce reduce slightly.
Add spaghetti, boiled in well-salted water just before al dente.
Toss everything together, turn off the heat and add grated Parmesan. Adjust the sauce with pasta water.
Serve with fresh dill and smoked salmon on top.
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Reserve some smoked salmon for garnish to enhance presentation.
Adjust the sauce consistency with pasta water for a silkier texture.
Can I use fresh salmon instead of smoked salmon?
Yes, you can use fresh salmon, but the flavor will be less intense.
What can I substitute for white wine?
You can use chicken broth or vegetable broth as a substitute for white wine.
How do I prevent the cream from curdling?
Ensure the cream is at room temperature and add it slowly while stirring continuously.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the sauce in advance and reheat gently before adding pasta.
What type of pasta works best with this sauce?
Spaghetti is recommended, but you can also use fettuccine or linguine.
