PASTA CON AGLIO E SALMONE SOTTOLIO
(Pasta With Garlic, Olive Oil, and Salmon Under Oil)
6 Cloves Garlic - sliced 1/2 Cup Extra Virgin Olive Oil 1 1/2 Cups Salmon Sott'Olio (Click on jumping fish for the Salmon Recipe) 1/2 Tsp. Pepperoncini - crushed 1/4 Tsp. Dill leaves - dry
PREPARING THE DISH
Start the pasta water before starting anything else. Spaghetti or linguine are both good choices for this dish.
Heat the olive oil over medium heat in a large fry pan. Add the sliced garlic and cook for about 1 minute. Remove from the heat prior to browning the garlic unless the bitter taste of browned garlic is to your liking.
Place the salmon in the pan with the garlic, and cook for 2 minutes over high heat, stirring gently to keep the fish from burning. A tablespoon of water in the pan will also usually keep the fish from burning.
Turn off the heat . By now the pasta water should either be boiling or be ready to boil. Once it boils add salt, and then the pasta. After the pasta has cooked for 4-5 minutes, remove a cup of the pasta water from the pot and add it to the fry pan with the garlic and salmon mixture. Turn on the heat and bring the salmon mixture to a boil.
Drain the pasta when it is very al dente, reserving a cup more of the pasta water in case the sauce becomes too dry while preparing the rest of the dish. Put the pasta in the fry pan with the salmon, add the Pepperoncini, the dill, salt to taste and a good amount of freshly ground pepper. Stir the mixture for a minute or so until all of the flavors of the garlic and fish are integrated. If all of the pasta sauce is absorbed, add the extra cup of pasta water now, and stir for 15-20 seconds more. Serve immediately. Good crusty Italian bread is the best vehicle for mopping up any sauce remaining in the pasta bowls.
Last updated on: 06/03/99 12:51:14 AM