Creamy Truffled Linguine with Salt Cod and Black Olive Crumbs

A taste of Porto and the Douro Valley

This elegant pasta dish was inspired by a restaurant beside the Douro River in Porto. It combines the comforting texture of linguine with the delicate savouriness of salt cod, the earthy perfume of white truffle oil and the crisp, salty contrast of black olive crumbs.

Although the finished sauce feels rich and luxurious, it contains no cream or butter. The silky texture comes from blending the vegetables and milk used to gently poach the cod, then tossing the sauce with al dente pasta. The result is a balanced dish that is briny, aromatic and full of Portuguese character.

The most important step is preparing the salt cod. It must be desalted and rehydrated in advance, so plan for 24–48 hours before cooking.

Creamy Truffled Linguine with Salt Cod & Black Olive Crumbs

Serves: 4

Prep time: Up to 48 hours, including desalting the cod

Cook time: 20 minutes

Equipment: Immersion or stick blender

Ingredients

500g salt cod loins, desalted and rehydrated

400g fresh or dried linguine

240g onion, finely chopped

180g fresh tomato, chopped

70g pitted Kalamata olives

400ml full-fat milk

200ml seafood stock

125ml dry white wine

60ml extra virgin olive oil

6 cloves garlic, finely chopped

3 bay leaves

1 tablespoon white truffle oil, plus extra to serve

1 tablespoon red or white wine vinegar

½ tablespoon Lea & Perrins Worcestershire Sauce

¼ teaspoon ground white pepper

Fresh flat-leaf parsley or coriander

Salt, to taste

Before you begin: preparing the salt cod

Place the salt cod in a large container and cover it with cold water. Refrigerate for 24–48 hours, changing the water several times. The exact time depends on the cod's thickness and how heavily it has been salted. Before cooking, drain it well and pat it dry.

Method

1. Build the flavour base

Warm the olive oil in a large saucepan over a medium heat. Add the onion, garlic and bay leaves, then cook gently until the onion is soft and translucent. Add the chopped tomato and continue cooking until it begins to break down.

2. Prepare the poaching liquid

Pour in the white wine and allow it to simmer briefly. Add the seafood stock and milk, then bring the mixture to a gentle simmer. Avoid boiling vigorously, as the milk can split and the cod can become tough.

3. Poach the cod

Add the prepared salt cod to the saucepan. Poach gently until the fish is tender and flakes easily. Remove the cod from the liquid and set it aside. When cool enough to handle, discard the skin and bones and separate the fish into generous flakes.

4. Cook the linguine

Bring a large pan of salted water to the boil and cook the linguine until al dente, following the packet instructions. Reserve a little of the pasta water before draining.

5. Blend the sauce

Remove the bay leaves from the poaching liquid. Use an immersion blender to blend the liquid and vegetables until smooth. Stir in the vinegar, Worcestershire Sauce, ground white pepper and white truffle oil. Taste carefully and adjust the salt only if needed, as the cod and olives are already salty.

6. Combine the pasta and sauce

Return the drained linguine to the saucepan and toss it through the blended sauce. Add a splash of reserved pasta water if the sauce needs loosening. The pasta should be glossy and evenly coated.

7. Finish the cod

Fold the flaked cod gently through the pasta or warm it in the sauce separately before serving. Avoid vigorous stirring so the cod retains its texture.

8. Make the black olive crumbs

Finely chop the pitted Kalamata olives and cook them gently until they become crisp and concentrated. These olive crumbs provide a dark, salty contrast to the smooth sauce.

9. Serve

Divide the linguine between four warm plates. Top with the flaked salt cod, black olive crumbs and fresh flat-leaf parsley or coriander. Finish with a few drops of white truffle oil.

Chef’s notes

• Desalt the cod thoroughly, but remember that a little saltiness is part of the character of the dish.

• Keep the poaching liquid at a gentle simmer rather than a rolling boil.

• Add truffle oil gradually—it should perfume the dish without overpowering the cod.

• Reserve pasta water to help create a smooth, cohesive sauce.

• Serve immediately while the sauce is glossy and the olive crumbs are crisp.

A Portuguese-inspired plate with contrasting textures and deep savoury flavour, this is a wonderful dish for sharing with family and friends.