Smoked Salmon, Spinach and Coriander Linguine

Heat the butter in a frying pan and cook the shallot with a pinch of salt for 5 mins to soften. Meanwhile, boil the linguine until al dente, then drain and reserve a cup of the cooking water.
Stir the crushed coriander seeds into the shallot, then add the lemon zest and cook for 2 mins. Tip in the spinach and stir to wilt, then mix in the cream and about 2 tbsp of cooking water. Cook for a minute, then stir the linguine into the creamy sauce until everything is coated. Remove the pan from the heat, add plenty of crushed black pepper and stir through the salmon. Serve with the pecorino and some lemon wedges, if you fancy.

25 mins

2 serving

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