Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Angel hair (capellini) pasta; uncooked |
| 6 ounces | Smoked salmon; thinly sliced |
| 3 tablespoons | Olive oil |
| 1 large | Garlic; finely chopped |
| 2¼ cup | Chopped; seeded tomatoes (approx. 2 medium), divided |
| ½ cup | Dry white wine |
| 3 tablespoons | Drained large capers |
| 1½ teaspoon | Spice Islands Dill Weed |
| 1½ teaspoon | Spice Islands Sweet Basil |
| ½ cup | Parmesan cheese; freshly grated |
| \N \N | Parsley; optional |
| \N 2 | cups tomatoes, wine, ca |
Prepare pasta according to package directions. Meanwhile, cut salmon, along the grain, into ½-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@...> NOTES : Basil and dill weed round out this entree's great flavors