Bellata Gold Saffron Linguine

with Salmon Steak     

INGREDIENTS  

375g / (13oz) Bellata Gold Saffron Linguine

4 salmon steaks

250g/(8oz) snow peas

250g/(8oz) green beans

4 shallots, thickly sliced

2 garlic cloves, crushed

2 tablespoons fresh thyme

100g/(4oz) butter

¼ cup lemon juice

¼ cup small capers  

METHOD  

Marinate the salmon with lemon juice, salt & pepper. In boiling salted water drop the beans & snow peas for 1 minute. Remove, drain & set aside. Sear of grill the salmon on both sides. Saute the shallots, garlic & thyme in butter with the rest of the marinate for 2 minutes, season, toss the beans & snow peas. Cook the pasta in boiling salted water until al dente, drain & toss in the shallots mixture. Serve pasta on a plate & top with pasta.