Linguine with Salmon Sauce

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                            FOOD FUNNY
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Here's another from Rosemary Zwick:

A man dining out calls his waiter over to the table. "I've noticed
something odd," he says. "My alphabet soup only has numbers in it."

"Oh, I'm sorry, sir," replies the waiter. "We ran out of alphabet soup. That's stewdoku."

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                            TODAY'S RECIPE
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You can use canned salmon in this recipe, but I prefer to use thinly sliced raw or cold-smoked salmon instead.

Linguine with Salmon Sauce

1 lb (450 g) linguine or pasta shape of your choice
2 Tbs (30 ml) olive oil
2-4 cloves garlic, thinly sliced
1/2 cup (125 ml) dry white wine or bottled clam juice
1/2 cup (125 ml) water
8 oz (228 g) thinly sliced raw or cold-smoked salmon, or flaked canned salmon
Salt and freshly ground pepper to taste
Juice of 1 lemon
Chopped parsley for garnish

Cook the linguine according to package directions but drain it about 2
minutes before it is done. Heat the oil in a large skillet big enough to
hold the cooked pasta and saute the garlic for about 30 seconds. Add the
wine, water, salmon, salt, and pepper and bring to a boil. Add the
drained pasta and cook, shaking the skillet frequently, until the pasta
is completely cooked and most of the liquid has been absorbed. Add the
lemon juice immediately before serving and garnish with chopped parsley.
Serves 4 to 6.
Received on Wed Apr 7 06:44:50 2010