Spinach Linguine with Salmon, Lemon, and Dill

• 6 tbsp unsalted butter
• 1 garlic clove, crushed
• 1 can (7 oz) red salmon, drained
• 3 tbsp fresh lemon juice
• 1 tsp finely shredded or grated lemon zest
• 2 tbsp chopped fresh dill
• 12 oz spinach linguine

1. Heat butter in a skillet; stir in garlic; saute 1 minute. Add salmon, lemon juice, lemon zest, and dill; do not stir.

2. Meanwhile, cook the linguine in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain. Place linguine in a large shallow bowl; add the salmon sauce; toss just once, being careful not to break up the pieces of salmon.

From 365 Ways to Cook Pasta by Marie Simmons