Creamy linguine with smoked salmon, leek, cheese and samphire

Ingredients for 3 servings:

• 250g linguine
• 0.33 leek(s)
• ½ lemon(s)
• 100 g smoked salmon
• 2 tbsp vegetable oil
• 150 g cream cheese
• 30 g Gouda, grated
• 100 ml milk, optional
• 5 g chili flakes
• 1 pinch(s) of salt and pepper
• 70 g samphire (also: salicornes, sea asparagus)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Bring a large pot of salted water to a boil for the linguine and cook according to the package instructions. Drain the water, leaving the pasta in the pot. While you’re doing this, finely slice the leek. Grate the zest from half a lemon and then juice it. Tear the smoked salmon into bite-sized pieces. Heat the oil in a large pan and add the leek and salmon. Sauté for about 5 minutes. Then add the cream cheese, lemon juice, and zest. Heat over a low heat. Now add the pasta with the Gouda and, if necessary, a little more milk to achieve the right consistency (alternatively, skimmed pasta water can be used instead of the milk, as this contains starch and binds the pasta). Season to taste with some of the chili flakes, salt, and pepper. Then fold in the samphire and finish with a pinch of chili flakes.