Amandari Smoked Salmon Angel Pasta

Categories: Indonesian | Noodles and | Seafood

Serves: 4 Servings

Ingredients:

8 Ripe plum tomatoes; cut into
-8 pieces each
2 Shallots; finely chopped
2 tb Drained tiny capers
2 tb Finely chopped fresh
-tarragon leaves or other
-fresh herb such as basil or
-dill
Finely grated zest of 1
-orange
4 oz Thinly sliced smoked salmon;
-coarsely shredded or torn
-into small pieces
1/4 c Plus 1 tablespoon extra
-virgin olive oil
1/8 ts Freshly ground black pepper
8 oz Dried angel hair; (very
-thin) pasta
2 Hard-cooked eggs; coarsely
-chopped, for garnish

Instructions:
1. 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.

2. 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
on Dec 24, 1997

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