Ingredients:

  • 8 oz (225g) linguine or spaghetti
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp (3g) red pepper flakes
  • 1 can (6 oz/170g) salmon, drained and flaked
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1/4 cup (10g) fresh parsley, chopped
  • 1/4 cup (20g) grated Parmesan cheese
  • salt and black pepper to taste
  • 2 tbsp (30ml) reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually 1-2 minutes less than the package directions). Reserve about 1/2 cup of the starchy pasta water before draining.
  2. While the pasta boils, heat the olive oil in a skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute until the garlic is translucent.
  3. Toss the drained pasta into the skillet. Pour in the lemon juice, lemon zest, and 2 tablespoons of reserved pasta water. Toss vigorously over medium-high heat until the liquid thickens and coats the noodles.
  4. Gently fold in the flaked salmon and chopped parsley, stirring just enough to warm the fish through without breaking the flakes.
  5. Remove from heat and sprinkle with grated Parmesan cheese.