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1. Bring a large pot of water to a rolling boil and season generously with salt. Add the linguine and cook until al dente — about 1–2 minutes less than the package time. Reserve at least 1 cup of starchy pasta water before draining.
400 g linguine,
1 tsp salt
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2. Pat the salmon fillets dry and season both sides with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the salmon for 3–4 minutes per side until golden and just cooked through. Transfer to a plate, let cool slightly, then break into large flakes with a fork.
4 piece salmon fillets, skin removed,
2 tbsp olive oil,
1 tsp salt,
0.5 tsp black pepper, freshly ground
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3. Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and chili flakes and cook, stirring, for about 1 minute until fragrant but not browned. Pour in the fish stock and let it simmer for 2–3 minutes, scraping up any browned bits from the pan, until slightly reduced.
2 tbsp unsalted butter,
5 clove garlic cloves, minced,
0.5 cup fish stock,
0.2 tsp chili flakes
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4. Whisk the flour into the milk until fully dissolved. Reduce the heat to low and pour the milk mixture into the skillet gradually, stirring constantly — do not let it boil or the milk may split. Simmer gently for 5–7 minutes, stirring often, until the sauce has thickened noticeably. Remove from the heat and add the Parmigiano-Reggiano a small handful at a time, stirring until fully melted before adding the next. Squeeze in half the lemon juice, stir, taste, and add more to your preference. Season with salt and black pepper.
1 cup Parmigiano-Reggiano, finely grated,
1 piece lemon,
1 tsp salt,
0.5 tsp black pepper, freshly ground,
1 cup whole milk,
1 tsp plain flour
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5. Add the drained linguine to the sauce and toss over low heat for 1–2 minutes. Because the milk-based sauce is thicker and less fluid than a cream sauce, add reserved pasta water very sparingly — a tablespoon or two at a time — only if needed to help the sauce coat the pasta without becoming watery.
400 g linguine
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6. Gently fold in the flaked salmon, taking care to keep some larger pieces intact for texture. Divide among bowls and garnish with fresh parsley. Serve immediately.
4 piece salmon fillets, skin removed,
3 tbsp fresh parsley, finely chopped (garnish)
