Linguine — 1/2 lb
Extra Virgin Olive Oil — 4 tbsp
Salmon — 1 lb, cut into bite-size pieces
Medium Onion — 1, finely chopped
Garlic — 2 cloves, finely chopped
Fresh Basil — 1/3 bunch, sliced into ribbons (chiffonade)
Fresh Mint — 2 tbsp, sliced into ribbons (chiffonade)
Salt — to taste
Freshly Ground Black Pepper— to taste
Juice from 1/2 lemon
Bring a large pot of water to a rapid boil and salt abundantly. Cook the pasta until al dente. Drain without rinsing.
Meanwhile, in a sauté pan, heat the olive oil in a skillet over medium-high heat. Add the salmon, onion, and garlic, and cook until the salmon is opaque and flakes easily with a fork, about 5 minutes. Season with salt and pepper and drizzle the lemon juice over the fish.
Transfer cooked salmon and fresh herbs, along with the cooked pasta, to a serving bowl. Toss well and serve immediately (no cheese).
Pair with your favorite V. Sattui white wine such as our Napa Valley Chardonnay.
Serves 4.
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