Title: Pasta Rags and Warmed Salmon
Categories: Fish Pasta Salmon
Yield: 4 Servings

1	c	Fresh, ripe tomato
1/2	lb	Fresh salmon fillet, all
		Skins and bones removed
6	qt	Water
2	tb	Salt
1	lb	Fresh pasta sheets
6	tb	Extra virgin olive oil
1/4	c	Fresh dill, chopped
		Salt and ground black pepper
		To taste

Seed and dice the tomato and set aside. Cut the salmon into slivers that are paper thin and almost transparent and set aside.

Bring the water to a boil and add the salt. When the water returns to the boil add the pasta and cook for between 4 to 6 minutes or until fully cooked but still with a toothy bite. Drain the pasta but reserve 1 cup of the cooking water. Do not rinse the pasta.

Toss the pasta in a bowl with the olive oil, add the tomato, salmon and dill and toss again. The heat of the hot pasta will cook the thin pieces of salmon to a delicate finish.

Season with salt and plenty of black pepper. If you a prefer a more liquid sauce, some of the hot pasta water may be added to moisten the dish or some whole butter may be added as well.

Serve immediately.

Yield: 4 to 6 appetizer portions.

c. Michael Lomonaco 1997 MICHAEL'S PLACE #ML1B15

From: Sylvia Steiger Date: 03 Dec 97

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