Region: Italy
Category: Pasta with Fish
Season: Any
Difficulty: Easy and Quick
Salmon really is an extraordinary fish. Its taste is so rich and (2)LO.jpg)
luscious that a quick dish like this linguine doesn't need much extra flavor, although I add the shrimp to give the sauce a little surprise and indulgence. You can leave the shrimp out if you like.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 25 minutes
3 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
1 1/4 pounds salmon fillets, cut into 1 1/2-inch cubes
4 to 6 medium shrimp, shelled (optional)
Salt and freshly ground black pepper to taste
1/2 cup dry white wine
3/4 pound linguine
1. In a large skillet, heat the olive oil over medium heat, then cook the garlic for 1 minute, stirring constantly so it doesn't burn. Add the salmon, shrimp, and season with salt and pepper and cook until the fish and shrimp have turned color for at least 2 minutes, about 6 minutes of cooking in all. Pour in the wine, raise the heat to medium-high and cook until the wine is a bit evaporated, about 7 minutes. Turn the heat off and let rest until the linguine is cooked.
2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing. Transfer the pasta to a serving bowl or platter. Spoon the salmon and sauce over the pasta and serve.
Variation:
Note:
Posted: 12/18/2006