| Amandari Smoked Salmon Angel Pasta
8 Ripe plum tomatoes
2 Shallots, finely chopped
2 tablespoons of drained tiny capers
2 tablespoons of finely chopped fresh tarragon
Finely grated zest of 1 orange
4 ounces Thinly sliced smoked salmon
1/4 cup + 1 tablespoon extra virgin olive oil
1/8 teaspoon of freshly ground black pepper
8 ounces of dried angel hair
2 Hard-cooked eggs, coarsely chopped |
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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. Recipe by: Copyright ? 1994 by Sheila Lukins Posted to MC-Recipe Digest V1 #963 by Marcia Bales <Marcia.Bales@sierra.com> on Dec 24, 1997
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