Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Water |
| 1 can | Chicken broth |
| 1 \N | Jar red bell peppers |
| 4 tablespoons | Pine nuts |
| ¼ cup | Olive oil |
| 1 medium | Onion |
| 3 \N | Cloves garlic |
| \N \N | Hot red pepper flakes |
| 2 tablespoons | Chopped basil |
| \N \N | Salt & pepper |
| 1 can | Salmon |
| 2 tablespoons | Lime juice |
| 2 tablespoons | Capers |
| \N \N | Chopped parsley |
| 1 pounds | Spaghetti |
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@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2021 Converted by MM_Buster v2.0l.