Region: Italy
Category: Pasta with Fish
Season: Summer
Difficulty: Easy and Quick
The salmon tossed with the linguine is fine enough, but this is a very nice dish to prepare 
in the summer when fresh basil and fresh mint provide such a nice complement to the fish. ItÂ’s light and aromatic and only takes as long as the pasta to cook.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 20 minutes
1/2 pound linguine
3 tablespoon extra-virgin olive oil
1 pound salmon, cut into bite-size pieces
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/4 cup finely chopped fresh basil
2 tablespoons finely chopped fresh mint
Salt and freshly ground black pepper to taste
Juice from 1/2 lemon
1. 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.
2. Meanwhile, in a skillet, heat the olive oil over medium-high heat, then cook the salmon, onion, garlic, basil, and mint until the salmon is cooked through, about 5 minutes. Season with salt and pepper and drizzle the lemon juice on the fish.
3. Transfer the fish and pasta to a serving bowl, toss well and serve immediately without cheese.
Variation:
Note:
Posted: 12/18/2006