Curtis Stone’s Creamy Salmon Linguine

by Rachael Ray Show Staff 9:00 AM, September 5, 2016

Aired September 5, 2016

Serves 4-6

1 pound linguine
2 cups heavy cream
Zest of 1 lemon
1 pound fresh salmon, finely chopped
2 tablespoons fresh chives, finely chopped


Bring a large pot of water to a boil. Liberally salt the water and cook linguine to al dente.

While the pasta cooks, heat heavy cream in a large skillet over medium heat. Add lemon zest and bring to a bubble. Add salmon and cook it in the hot lemon cream, about 5-6 minutes. Add chives, remove from heat and toss with hot pasta.