Amandari Smoked Salmon Angel Pasta

Recipe Ingredients

8		Ripe plum tomatoes - cut into 8 pieces each
2		Shallots - finely chopped
2 tablespoons	30ml	Drained tiny capers
2 tablespoons	30ml	Finely chopped fresh tarragon
		Leaves or other fresh herb such as basil or dill
		Finely grated zest of 1 orange
4 oz	113g	Thinly sliced smoked salmon - coarsely Shredded or torn into small pieces
1/4 cup	59ml	Plus 1 tablespoon extra virgin olive oil
1/8 teaspoon	0.6ml	Freshly ground black pepper
8 oz	227g	Dried angel hair - (very thin) pasta
2		Hard-cooked eggs - coarsely chopped for garnish

Recipe Instructions

In a bowl, combine the tomatoes, shallots, and capers. Add the tarragon, orange zest, and salmon, then the 1/4 cup olive oil. Gently fold the ingredients together. Season with the pepper. Cover and let rest at room temperature for about 1 hour.

Shortly before serving, bring a large pot of water to a boil. Add the remaining tablespoon of oil and the pasta and cook until just tender. Drain the pasta and divide among 4 shallow pasta bowls. Top each portion evenly with the tomato and salmon mixture. Sprinkle each portion with chopped egg and serve immediately.

Source:
Copyright (c) 1994 by Sheila Lukins

Rating

Average rating:

7.5 (2 votes)

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