Ingredients:

  • 12 oz whole wheat linguine
  • 2 cans (6 oz each) wild-caught pink salmon, drained and flaked
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 large shallot, finely minced
  • 5 oz fresh baby spinach
  • 1 large organic lemon, zested and juiced
  • 1/4 cup fresh Italian parsley, chopped
  • 2 tbsp nonpareil capers, drained
  • 1/4 tsp red pepper flakes
  • 1 tbsp sea salt
  • 1/2 cup reserved starchy pasta water

Instructions:

  1. Fill a large pot with water and add the 1 tbsp sea salt. Bring to a rolling boil.
  2. Add the 12 oz whole wheat linguine and cook for 1 minute less than the package directions. Note: It will finish cooking in the sauce later.
  3. While the pasta boils, thinly slice your 4 cloves of garlic and finely mince the 1 large shallot.
  4. Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add the garlic, shallot, and 1/4 tsp red pepper flakes.
  5. Toss in the 2 tbsp nonpareil capers. Cook for 3 minutes until the garlic is golden and the capers slightly shatter.
  6. Before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water.
  7. Add the 5 oz fresh baby spinach to the skillet. Toss for 30 seconds until the leaves just begin to collapse.
  8. Add the cooked linguine and the reserved pasta water to the skillet. Increase heat to medium high.
  9. Fold in the 2 cans of drained salmon and the lemon juice. Toss gently for 2 minutes until the sauce is glossy and the salmon is heated through.
  10. Turn off the heat. Sprinkle with the lemon zest and 1/4 cup chopped Italian parsley.