Smoked Black Cod Pasta with Lemon & Dill

• 12 oz. linguine, fettuccine, or spaghetti
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ cup heavy cream
• ½ cup reserved pasta water
• 4 oz. wild Alaska smoked black cod, flaked into bite-sized pieces
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh dill
• Salt and freshly ground black pepper, to taste
• ¼ cup grated Parmesan cheese (optional)
• Lemon wedges, for serving

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain.
2. In a large skillet over medium heat, warm the olive oil. Add garlic and cook for 1 minute, until fragrant. Stir in the cream and reserved pasta water. Simmer for 2–3 minutes, until slightly thickened.
3. Add the cooked pasta, lemon zest, lemon juice, and dill to the skillet. Toss gently to coat. Off heat, fold in the smoked black cod carefully to avoid breaking it apart too much. Season with salt and pepper to taste.
4. Plate the pasta and top with Parmesan (if using) and additional dill. Serve with lemon wedges on the side.

Orzo Variation (Easier to Eat): Swap the pasta for orzo for a creamier, more cohesive version that holds the sauce and smoked black cod in every bite. It’s a little less twirl, a little more scoop—and perfect when you want something cozy and effortless.