| 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.
A Message from our Provider:
“As a former fetus, I oppose abortion…”