Smoked Salmon with Black Pasta
2/3 cup extra virgin olive oil
2 large shallots, finely chopped
1 bunch green onions, finely chopped
1/2 pound smoked salmon, coarsely chopped
1 tsp. Herbs de Provence
1/3 cup caperberries fresh ground pepper to taste
1/2 bunch fresh cilantro chopped (garnish)
1 500 gram bag black pasta, fettuccine or linguine
Method: 1. Cook the pasta according to package directions until it is al dente.
2. Meanwhile, heat 1/3 cup of the oil, add the shallots and green onions. SautÃ© for about 3 minutes or until softened. Take care not to let the onions brown.
3. When the pasta is cooked, drain well, do not rinse! and toss it into the pan with the onions.
4. Add the remaining oil, salmon, Herbes de Provence, caperberries and fresh pepper. Toss well to distribute the
5. Transfer to your serving platter and garnish with the cilantro.
Serves 4 to 6.
Â© Copyright Caren McSherry; 10/94