Linguine with Salmon and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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My friend Lily Shapiro and I developed this recipe together, says Amy Lesen of Oakland, California. It has been tested on many friends with great success; the blend of ingredients is just delicious. If you'd like to make your own pasta, our technique video will show you how. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
2 shallots, minced (about 3/4 cup) |
3 garlic cloves, minced |
3 plum tomatoes, chopped |
1 1/3 cups dry white wine |
1/2 cup bottled clam juice |
2 tablespoons fresh lemon juice |
1 teaspoon dried marjoram |
1 3/4 pounds skinless salmon fillets, cut into 1/2- to 3/4-inch pieces |
3 cups loosely packed fresh arugula |
2 tablespoons drained capers |
1 tablespoon chopped fresh basil |
1 tablespoon chopped fresh parsley |
12 ounces linguine |
Directions:
1. Melt butter with olive oil in heavy large skillet over medium heat. Add shallots and garlic; sauté 3 minutes. Add tomatoes and cook just until tender, about 5 minutes. Increase heat to medium-high. Add wine, clam juice, lemon juice and marjoram; simmer 5 minutes. Add salmon and simmer until almost cooked through, stirring occasionally, about 5 minutes. Add arugula, capers and fresh herbs to salmon mixture. Simmer until salmon is just cooked through and arugula is just wilted, about 2 minutes. Season to taste with salt and pepper.
2. Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
3. Drain pasta well and return to pot. Add salmon-arugula mixture to pasta and toss to coat. Serve warm.
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