Spinach Linguine with Salmon, Lemon and Dill

What do you do when you have can after can of canned salmon?   My late brother bought a lot of this stuff and after awhile, I got a little tired of salmon cakes.  So, tried this recipe and it was darn good!

Spinach Linguine with Salmon, Lemon and Dill

From 365 Ways to Cook Pasta by Marie Simmons

6 tablespoons unsalted butter
1 garlic clove, crushed
1 can (7 1/4 oz) red salmon, drained
3 tablespoons fresh lemon juice
1 teaspoon finely shredded or grated lemon zest
2 tablespoons chopped fresh dill
12 oz. spinach linguine

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

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.

Serves 4; Takes 25 minutes of prep and cooking.