Title: Pasta Rags And Warmed Salmon
Categories: Mike02
Yield: 4 servings

1 c Fresh; ripe tomato
1/2 lb Fresh salmon fillet; skin,
-bones removed
6 qt Water
2 tb Salt
1 lb Fresh pasta sheets
6 tb Extra-virgin olive oil
1/4 c Chopped fresh dill
Salt; to taste
Freshly-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. This recipe yields 4 to 6 appetizer portions.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B15 broadcast 12-31-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-12-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.