I've been cooking a lot from Gino D'Acampo's pasta book (affiliate link) after receiving it as a gift a few months ago. I'd never heard of him but I've been completely won over. Although the book can be slightly samey in places, e.g. 'pasta baked with peppers and mozzarella' appears on the page before 'penne with roasted peppers and mozzarella', it contains some truly great recipes. My favourites so far are 'frittata di spaghetti' and this recipe, 'linguine avellinesi'.
While I've kept the ingredients the same I use different quantities because I've found that Gino's preferred amount of pasta (125g per person) produces gigantic platefuls. I use around 75g of pasta per person which provides two generous portions plus leftovers or three modest portions. Having leftovers is such a boon as this tastes wonderful cold the next day.
- 15g butter
- 4 tbsp olive oil
- 2 small leeks or 5 baby leeks (sliced into 0.5cm round)
- 225g long pasta, e.g. bucatini, linguine or tagliatelle
- 2 red peppers (sliced)
- ½ tsp dried chili flakes
- 60ml white wine
- roughly 150g Smoked salmon (coarsely chopped - it will break up into smaller pieces when cooking)
- zest of lemon
- salt and pepper
- 2 tbsp fresh parsley (Chopped)
- lemon wedges
- Fill and boil the kettle.
- Melt 15g butter and 4 tablespoons of olive oil together in a medium sized saucepan over a gentle heat. Add 2 small sliced leeks and fry for around 5 minutes until softened.
- While the leeks are frying, cook 225g dried pasta according to the instructions on the packet.
- Add 2 sliced peppers to the saucepan and cook for 2-3 minutes.
- Add ½ teaspoon dried chilli flakes and 60ml white wine and allow the sauce to bubble for another 2-3 minutes.
- Add 150g smoked salmon to the saucepan and stir gently.
- Add the zest of 1 lemon and most of the 2 tablespoons of parsley, reserving a bit to garnish at the end.
- Once the pasta is cooked, drain and add it to the sauce. Stir well to coat the pasta then taste and season with salt and pepper if needed.
- Turn off the heat and transfer to deep bowls. Garnish with the remaining parsley and top each bowl with a lemon wedge.