- ½ lb linguine, cooked
- 2 4 oz skinless salmon fillets, cooked
- 3 cloves garlic, chopped
- 2 tbsp chopped parsley
- ½ tsp red pepper flakes
- ½ cup white wine
- Pinch of salt
- Pinch of black pepper
- Juice of ½ lime
- 2 -3 tbsp olive oil
Using a fork, flake the salmon in large chunks and set aside.
Heat oil in a large skillet over medium heat.
Add the garlic and red pepper flakes. Saute for 1 minute. Do not let the garlic burn.
Add the salmon, tossing with the garlic and pepper flakes.
Add the white wine and let cook for a few minutes. The wine will reduce a little.
Add the linguine and mix well ensuring the salmon is well incorporated into the pasta. A little water may be added and cover for a few seconds.
Season with salt and pepper and sprinkle with lime juice.
Taste and adjust seasonings if necessary. Serve hot.