Thursday Night Pasta

Name: Thursday Night Pasta
Ingredients: 8 ounces hot smoked salmon; 1 medium onion chopped finely; 1/2 teaspoon chili flakes or more if you like; 3 anchovy fillets minced; 12 ounces grape tomatoes halved; 4 cups baby arugula; 2 tablespoons EV olive oil; 1 pound linguine; 1 lemon zest and juice; 2 1/2 cups water; 2 cups veg. stock; 1 -2 teaspoons Blood orange Olive oil; 6 cloves garlic sliced thin.; 1 teaspoon kosher salt; fresh ground pepper to taste

15 ingredients

4 steps

Ingredients

8 ounces hot smoked salmon
1 medium onion chopped finely
1/2 teaspoon chili flakes or more if you like
3 anchovy fillets minced
12 ounces grape tomatoes halved
4 cups baby arugula
2 tablespoons EV olive oil
1 pound linguine
1 lemon zest and juice
2 1/2 cups water
2 cups veg. stock
1 -2 teaspoons Blood orange Olive oil
6 cloves garlic sliced thin.
1 teaspoon kosher salt
fresh ground pepper to taste

Directions

1

In a large (at least 12 inch) straight-sided skillet (the linguine should lay flat), heat olive oil then add chili flakes and anchovies, stirring well. Then add onion and cook until softened, about 5-7 minutes. Add garlic, cooking for an additional minute.
2

Pour water and stock into the skillet, then add pasta. Bring to a boil over high heat and cook 9 min, moving the pasta with tongs frequently, until most of the water is absorbed.
3

While the skillet is still on the heat, add tomatoes, salmon, lemon juice, and zest. Adjust seasoning to taste with salt and pepper. Cook, stirring constantly for 1 minute, or until the added ingredients are warmed.
4

To serve, top with arugula, lemon zest, and finishing olive oil