Linguine al Fuoco di Scozia

A creamy, smoky linguine kissed by fire and tradition. !Safety Note! This recipe includes a flambé step using whiskey. If you're unfamiliar with this technique, watch a few trusted video tutorials first. Never pour alcohol directly from the bottle into a hot pan, and always keep a lid nearby to smother flames if needed. Cook with care, not chaos.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep ingredients: - Peel and crush garlic. - Halve cherry tomatoes. - Slice or tear smoked salmon into strips.

Step 2

Start the sauce: - Heat a splash of olive oil in a large pan over medium heat. - Add crushed garlic and stir for about 1 minute, just until fragrant (don’t let it brown). - Add cherry tomatoes and sauté for 3 minutes until they begin to soften.

Step 3

Add salmon: - Stir in smoked salmon and cook for about 1 minute until it starts to whiten and break apart.

Step 4

Flambé with whiskey: - Pour in the whiskey and carefully light it with a long match or lighter. - Let the flames burn off the alcohol (this takes a few seconds). - Once the flames subside, stir in the single cream and bring to a gentle shimmer.

Step 5

Cook the pasta: - Meanwhile, cook linguine in salted boiling water according to package instructions. - Reserve some pasta water before draining.

Step 6

Combine and finish: - Add cooked linguine directly to the sauce. - Toss gently and let it simmer for 2–3 minutes. - Add reserved pasta water as needed to loosen the sauce to your desired consistency.

Step 7

Serve: - Season with salt and freshly ground black pepper. - Garnish with grated Parmigiano Reggiano and chopped parsley.