• Ingredients: 21
  • Serves: 4

Linguine with salmon and arugula with linguine.


For salmon

For sauces

  • Accompaniment: lime wedges

For topping

  • Special equipment: a 3-quart flameproof ceramic or enameled shallow baking dish

Port Sauce

  • 2 cups tawny Port
  • 1/2 cups sugar
  • 1 tbsp. water
  • 2 tsps. cornstarch

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Melt butter with olive oil in heavy large skillet over medium heat. Add shallots and garlic; sauté 3 minutes.
  2. Step 2 Add tomatoes and cook just until tender, about 5 minutes. Increase heat to medium-high. Add wine, clam juice, lemon juice and marjoram; simmer 5 minutes.
  3. Step 3 Add salmon and simmer until almost cooked through, stirring occasionally, about 5 minutes. Add arugula, capers and fresh herbs to salmon mixture.

    For this step you will need

  4. Step 4 Simmer until salmon is just cooked through and arugula is just wilted, about 2 minutes. Season to taste with salt and pepper.

    For this step you will need

  5. Step 5 Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

    For this step you will need

  6. Step 6 Drain pasta well and return to pot. Add salmon-arugula mixture to pasta and toss to coat. Serve warm.

    For this step you will need

Nutrition information

Calories 927 Carbohydrates 74 g (25%)
Fat 41 g (63%) Protein 55 g (111%)
Saturated Fat 11 g (55%) Sodium 452 mg (19%)
Polyunsaturated Fat 9 g Fiber 5 g (19%)
Monounsaturated Fat 14 g Cholesterol 124 mg (41%)