Linguine With Smoked Salmon and Olives
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Easy and quick to prepare. Garlic and wine flavors complement the salmon.
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Garlic clove, minced
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1
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1
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Finely chopped onion
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1/4 cup
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60 mL
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Olive oil
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1 tsp.
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5 mL
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Smoked salmon, diced or cut into strips
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5 ounce
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140 gr.
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Water
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1/4 cup
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60 mL
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White (or alcohol-free white) wine
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1/4 cup
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60 mL
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Chopped fresh parsley (or 1 tsp., 5 mL, dried)
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1 tbsp.
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15 mL
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Chopped fresh dill (or 1/2 tsp., 2 mL, dried)
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1 1/2 tsp.
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7 mL
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Seafood (or vegetable) bouillon powder
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1/2 tsp.
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2 mL
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Freshly ground pepper, sprinkle
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n/a
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n/a
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Dried crushed chilies, sprinkle
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n/a
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n/a
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Chopped ripe pitted olives
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1 tbsp.
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15 mL
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Linguine (flat string pasta)
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8 ounce
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225 gr.
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Boiling water
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8 cups
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2 L
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Salt
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2 tsp.
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10 mL
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Sauté garlic and onion in oil in medium skillet for about 2 minutes until onion is soft.
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Stir in next 9 ingredients. Cover. Keep warm over low.
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Cook pasta in boiling water and salt in Dutch oven for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Return to Dutch oven. Pour sauce over. Toss to coat. Serve immediately. Serves 4.
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1 Serving:
280 Calories; 3.8 g Total Fat (0.7 g Sat., 8.1 mg Cholesterol); 799 mg Sodium; 14 g Protein; 44 g Carbohydrate; 2 g Dietary Fiber
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Reprinted with permission from Low-Fat Pasta © Company's Coming Publishing Limited www.companyscoming.com
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