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Creamy Truffled Linguine with Salt Cod & Black Olive Crumbs

This recipe was inspired by a dish I ate at a lovely restaurant along the Douro river in Porto. The sauce is not the same, but the presentation is similar. My sauce is so creamy and smooth you would never believe it doesn't have any cream or butter!

The salt cod is poached in milk and then flaked and reserved. The sauce is then blended smoothly with a generous swirl of white truffle oil. The linguine is tossed in to finish cooking and it is all served up with the flaked cod and black olive crumbs. It is fast and sure to impress. Just make sure you follow the link on how to desalt and rehydrate your salt cod. This can take up to 48 hours, so plan ahead. After that, this recipe comes together in less than 20 minutes. If you have more time, let the cod soak in the milk for up to 1 hour after poaching.

You can dehydrate the olives in an oven, but I prefer fresh olives for this dish, so I just chop them up as small as possible.

Creamy Truffled Linguine with Salt Cod & Black Olive Crumbs

Serves 4

20 minutes cook time, up to 48 prep time

*Immersion/ stick blender needed

500 g. Salt cod loins, desalted and rehydrated

400 g. Fresh or dried linguine pasta

240 g. Onion, roughly chopped