| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Ketchum kit, Main dishes |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Angel hair (capellini) pasta; uncooked |
| 6 |
oz |
Smoked salmon; thinly sliced |
| 3 |
tb |
Olive oil |
| 1 |
lg |
Garlic; finely chopped |
| 2 1/4 |
c |
Chopped; seeded tomatoes (approx. 2 medium), divided |
| 1/2 |
c |
Dry white wine |
| 3 |
tb |
Drained large capers |
| 1 1/2 |
ts |
Spice Islands Dill Weed |
| 1 1/2 |
ts |
Spice Islands Sweet Basil |
| 1/2 |
c |
Parmesan cheese; freshly grated |
|
|
Parsley; optional |
|
2 |
cups tomatoes, wine, ca |
INSTRUCTIONS
Prepare pasta according to package directions. Meanwhile, cut salmon, along
the grain, into 1/2-inch wide strips; set aside. In large skillet, heat oil
over medium-high heat until hot; cook and stir garlic until golden. Stir in
pers, dill and basil; cook until mixture is hot, stirring occasionally. In
large bowl, combine pasta and tomato mixture; toss to combine. Add salmon
and cheese; toss lightly. Garnish with remaining tomatoes and parsley, if
desired.
Makes 4 servings
Recipe By : Ketchum Kitchen
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST)
From: Greg Leonhardt <gregl@plinet.com>
NOTES : Basil and dill weed round out this entree's great flavors
A Message from our Provider:
“If you want to be a leader, you must serve.”