Servings:
Yields 4 servings
Ingredients
- 1 pound linguine, dried or fresh
- 1 tablespoon olive oil
- 1/4 cup red onion, chopped
- 3 clove garlic, minced
- 1 teaspoon dried thyme
- 1/2 cup vermouth or dry white wine
- 1/2 cup reduced-sodium chicken or vegetable broth
- 1/2 cup pitted green olives, sliced
- 2 tablespoon lemon juice
- 2 tablespoon drained capers
- 1 teaspoon finely grated lemon zest
- 1/4 cup fresh basil, chopped
Preparation
Baking Directions:
Cook linguine according to package directions.
While the linguine is cooking, heat oil in a large skillet over medium-high heat.
Add onion and garlic and cook 3 minutes, until soft.
Add thyme and cook 1 minute, until fragrant.
Add vermouth and cook 1 minute.
Add broth, olives, lemon juice, capers and lemon zest and bring to a simmer, for 5 minutes.
Add linguine and salmon, toss to combine using tongs and cook 1 minute to heat through.
eason to taste with salt and freshly ground black pepper.
Remove from heat and stir in basil.
Serve immediately.
