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Angel Hair Pasta With Smoked Salmon, Olives And Tarragon

pasta, salmon

3/4 pound fresh angel hair pasta
1 tablespoon olive oil
4 cloves garlic; minced
3 shallots; minced
1/2 pound smoked salmon; flaked*
1/2 cup sliced black olives
4 ripe tomatoes; peeled, seeded, chopped
grated peel and juice of 1 lemon
2 tablespoons capers
1 package (1/2-oz) fresh tarragon; chopped
3/4 teaspoon coarse black pepper

*The best choice is pieces of deep orange smoked salmon (not barbecued) in the fish department, not the thin lox type slices in packages. Cook the pasta in salted boiling water for 3-4 minutes or until tender. Drain well. Meanwhile, assemble all other ingredients before you start since this recipe moves very quickly. Heat the oil in a large skillet until hot; add garlic and shallots; sauté until shallots are tender (about 2-3 minutes), stirring occasionally. Add salmon; cook another minute; add all remaining ingredients; continue to cook 1 more minute. Sauce will thicken, but this is not a "coating" sauce. Combine with the hot cooked pasta in either the skillet or pasta pot; mix well. Serve at once on hot plates with crusty bread and salad.

Contributor: Jan Peskett - Save-on-Foods' Appeal

Yield: 4 servings

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