This is from The Dallas Morning News food section from long ago. It was absolutely simple, fresh, and delicious. Certainly it made a perfect second-night use for grilled salmon and I can imagine it doing equally well with other grilled fish such as tuna or swordfish.
This made more than 4 servings for us and I actually made sure the sauce was ready before the pasta so that the linguine wouldn't all stick together waiting to be tossed with the sauce.
8 ounces linguine
2 teaspoons olive oil (divided use)
3 or 4 cloves thinly sliced garlic
1/4 teaspoon crushed red pepper
1 cup whole grape tomatoes (I had cherry tomatoes and cut them in half)
Freshly ground black pepper and salt to taste
3 tablespoons chopped fresh dill, plus more for garnish (I didn't have fresh dill and didn't use any at all)
1 tablespoon butter
2 (4-6 ounce) cooked (leftover) salmon filets, flaked
Cook linguine according to directions, reserve 1/4 cup cooking water and drain pasta.
Meanwhile, heat 1 teaspoon olive oil on medium-high heat in a large nonstick skillet. Add garlic and crushed red pepper; cook 1 minute or until golden and fragrant. Transfer to a small bowl.
Reduce heat to medium, and heat remaining oil in same skillet. Add tomatoes and cook, stirring frequently, 2 to 3 minutes or until skins begin to split; crush a few tomatoes with the back of a spoon. Season with salt and pepper to taste. Remove from heat.
Add reserved pasta to skillet along with dill, reserved cooking water nd butter; toss to combine. Gently stir in salmon. Heat salmon briefly. Serve immediately. Garnish with additional dill. Serves 4.
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
Wednesday, July 25, 2007
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