Smoked Salmon Linguine with Broccoli

This is a dinner I've been fixing fairly often recently because it is so simple and also hits all the right number of notes for me.

Instructions:

While cooking linguine in a pot of water, casually slice some smoked salmon into bite sized pieces. I buy the small pack of TJ brand salmon, which is 3 ounces. I find that 1 oz is good for a single serving. Cut a head of broccoli into florets and set aside as many as you like. Cut a lemon in half. When the linguine is done, pull out of the water with tongs and drop the broccoli florets into the same water. Drop a pat of butter into the linguine and stir about until melted. Add a generous handful or two of grated or shaved parmiggiano reggiano cheese (accept no substitutions) and squeeze some lemon juice in. When the broccoli is done, add to pasta and toss altogether. Lay the salmon pieces on top and eat quickly before the salmon cooks through.

And perhaps for after dinner, enjoy a mug of green tea with a small slice of kasutera cake.

(Note: once I tried to tart up this dish by adding pesto. There are few instances in which the addition of pesto ruins things, but this is one of them. Keep this dish clean and simple. A twist of pepper and a small pinch of salt may be added if necessary.)