Salmon Linguine with Sardine Garum Garlic Cream Sauce

This rich and creamy pasta dish pairs beautifully with tender salmon, enhanced by the savoury depth of Port Lincoln sardine garum. A hint of garlic and optional white wine add even more flavour, making this an irresistible meal for any occasion.

Ingredients:

• 2 portions of cooked salmon (skin off)

• 2 tbsp unsalted cultured butter

• 3 garlic cloves, minced

• 1 cup heavy cream

• ½ cup unsalted beef broth

• 1 tsp Dijon mustard

• 2 tsp Port Lincoln Sardine Garum

• Splash of white wine (optional)

• Linguini pasta

Recipe Method:

1. Prepare the garlic butter base: Heat the butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant.

2. Add the broth: Pour in the beef broth and stir to combine.

3. Incorporate remaining ingredients: Add the cream, mustard, sardine garum, and white wine (if using). Stir well and let the sauce simmer until it reduces to your preferred thickness.

4. Cook the linguini: While the sauce simmers, cook the linguini according to the package directions. Strain the pasta, reserving 1 cup of pasta water.

5. Combine pasta and sauce: Toss the sauce into the cooked linguini, gradually adding the reserved pasta water to reach your desired consistency.

Note: This garlic cream sauce also makes a delicious topping for steak