Method:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, aiming for al dente. Be sure to reserve a cup of pasta water before draining.

Prepare the Sauce: While the pasta cooks, heat the olive oil in a pan over medium heat. Add the smoked salmon and cook for 2-3 minutes until it begins to soften and break apart.

Combine: Add the pasta to the pan with the salmon. If the mixture seems dry, add a splash of the reserved pasta water. Stir to combine, allowing the salmon to infuse the pasta with flavor.

Add the Arugula: Turn off the heat and stir in the fresh arugula. The residual heat will gently wilt the greens.

Serve: Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with more arugula for freshness.

Variations:

Fresh Salmon: If you prefer fresh over smoked salmon, simply pan-sear or grill it, then flake it into the pasta.

For a Creamy Version: Stir in a bit of cream or mascarpone cheese for a richer dish.

Vegan Version: Use smoked tofu or a plant-based alternative to salmon.

Tips:

Don’t overcook the pasta. It should be slightly firm to the bite.

If you want to boost the flavor, a squeeze of lemon juice just before serving adds a nice zing.

Substitutions for Dietary Needs:

Gluten-Free: Use gluten-free pasta.

Dairy-Free: Skip any creamy additions and use olive oil to finish.

Low-Sodium: Use a reduced-sodium smoked salmon.