Linguine with Smoked Salmon and Chives

Linguine with Smoked Salmon and Chives served

In late spring and early summer my chives suddenly come to life with lots of lovely purple flowers, these make a great addition to salads and pasta dishes. They are also good deep fried in a light batter.

This pasta dish is excellent served hot or cold. I like to serve cold as lunch dish in the garden with friends. Obviously if you don't have time to make your own pasta a good shop bought one will do, making this dish a very quick and easy one to prepare at the last moment.

4-6 Portions
Prep: 20 minutes (plus 30-60 minutes resting time)
Cook: 2-3 minutes



  • 500g strong flour (00)
  • 2 eggs
  • 3 egg yolks
  • 1 tbsp olive oil
  • 1 tbsp chive,finely chopped
  • 1 tbsp dill, finely chopped
  • pinch salt


  • 200ml virgin olive oil
  • 2 garlic clove, finely chopped
  • 6 tbsp chives, finely chopped
  • 8-12 chive flowers (optional)
  • 300g smoked salmon trimmings (preferably thick pieces), roughly chopped
  • Juice of half a lemon
  • 60g pine nuts, toasted
  • maldon salt and freshly ground pepper

To Serve

  • 3-4 tbsp parmesan shavings


  1. Pasta by Food Processor: Place all the ingredients in a food processor and process it until you have a bread crumbs like consistency. Tip the mixture out onto a work surface and bring together with your hands so that you have a ball of dough. If it is to dry add a little water and if to wet add some more flour. Knead the mixture for a couple of minutes until it has some elasticity. Make the dough into 4 balls and cover them with cling film and place it in the fridge for at least 30 minutes.
  2. By Hand: Place the flour out onto a work top and make a well in the centre. In a bowl beat the egg, oil and herbs together, pour this mixture into the well in the centre of the flour. Using your your hands bring the flour into the egg mixture and gradually combine it until you have a dough. Knead the dough for couple of minutes until it is firm and has elasticity. Make the dough into 4 balls, cover them with cling film and place them in the refrigerator for at least 30 minutes.
  3. Linguinie: Remove the dough from the refrigerator and starting with one ball of dough roll it out so that it is around 1-1.5 cm thick. Set a pasta machine to the lowest setting and pass the pasta through it 3 times. Then set the pasta machine to a higher setting and pass it through, then reduce the setting and repeat the process to the last or second last setting so that the pasta is very thin and long. If the pasta comes sticky dust it with a little flour. Cut the sheet of pasta in half and pass each sheet through the linguinie setting on your pasta machine. Hang the pasta up on a wooden pasta holder or weighted broom handle. Repeat this process with the remaining pasta.
  4. Storage: Cook the pasta soon after preparing it or leave it to dry or 3-5 hours and then store it in a sealed storage container in a cool place for up to 3 months.
  5. To Cook: Bring a large pot of boiling water to the boil and place the pasta in it and cook it for around 2 minutes until al dente. Drain the pasta and place it in a large serving bowl. Heat the olive oil in a saucepan and add the garlic to the pan and allow it to cook for a couple of minutes. Remove the pan from the heat and pour the garlic and olive oil over the pasta, add the the chives, smoked salmon, lemon juice, pine nuts and a little seasoning. Toss the pasta so that the ingredients are well distributed and the pasta is coated in the oil. Serve the pasta hot or cold.
  6. To Serve: Serve the pasta hot or cold in one large pasta bowl or individual bowls. Scatter the chive flowers and parmesan shavings over the pasta. Serve.