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- 350g The Co-operative linguine
- 1 garlic clove
- a large pinch crushed chillies
- 60ml freshly squeezed lemon juice
- 3 x 100g packets The Co-operative hot smoked salmon flakes
- 100g baby spinach leaves
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1. Cook 350g dried linguine according to the packet instructions. Drain,
reserving 75ml of the liquid, and set aside.
2. Pour the reserved cooking liquid back into the saucepan. Add 1 large
crushed garlic clove, a large pinch of crushed chillies and 60ml freshly
squeezed lemon juice.
3. Bring to the boil and cook for 1-2 mins. Add 3 x 100g packets of hot smoked salmon flakes, the drained pasta and 100g baby spinach leaves and stir until the leaves have wilted. Serve immediately.
Download recipe card
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