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CATEGORY CUISINE TAG YIELD
Meats, Grains Curtis aike, Flash3 1 servings

INGREDIENTS

Water
1 cn Chicken broth
1 Jar red bell peppers
4 tb Pine nuts
1/4 c Olive oil
1 md Onion
3 Cloves garlic
Hot red pepper flakes
2 tb Chopped basil
Salt & pepper
1 cn Salmon
2 tb Lime juice
2 tb Capers
Chopped parsley
1 lb Spaghetti

INSTRUCTIONS

Bring water & broth to boil in large pot for pasta. Saute pine nuts without
oil in frying pan over medium-high heat, shaking pan, until nuts are
lightly browned. Be careful, dont let them burn! Remove from pan, set
aside. Reduce heat to medium & add oil to pan. Cook onions, garlic & pepper
flakes for a few minutes. Add roasted peppers & basil. Stir & cook 1 minute
until heated. Season to taste with salt & pepper. Put salmon in serving
bowl, add lime juice, capers & parsley. Put some salt in the boiling
water-broth & add pasta. Cook until al dente. Drain. Toss pasta in bowl
with sauce to coat well. Serve with toasted pine nuts.
Approximately 9-15 minutes.
Per serving: 2567 Calories; 83g Fat (29% calories from fat); 87g Protein;
369g Carbohydrate; 47mg Cholesterol; 2162mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH  SHOW #FF2021
Converted by MM_Buster v2.0l.

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