"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rick's Linguine with Smoked Salmon Recipe

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This recipe for Rick's Linguine with Smoked Salmon, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (14.5 ox. each) chicken broth
1 1/2 cups water
1/4 cup dry white wine
3 Tbsp lemon juice
2 Tbsp olive oil
1 package (16 oz.) linguine
3-4 oz. smoked Salmon or sliced lox-style salmon
3 Tbsp. minced Italian parsley
2 Tbsp. finely grated minced lemon peel (yellow part only)
3 gloves garlic minced or pressed

Directions:
Directions:
1.- In a 12-14 inch frying pan that is a least 3 inches deep ( o4 a 5-6 quarter pan) combine broth, water, lemon juice, and olive oil. Bring to a boil over high heat. Break linguine in half and add it to boiling broth stir well. 2.- Reduce heat to medium- hi8gh, cover pan, and simmer, stirring often to prevent pasta from sticking together, until pasta is tender to bite and liquid is mostly absorbed, about 20 minutes. 3.- Remove pan from heat and stir salmon, parsley, lemon peel, and garlic, Mix well. then transfer to a serving bowl. Serve immediately.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
25 min.

 

 

 

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