Capellini with Salmon and Lemon-Dill-Vodka Sauce

Page 53

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

This was a really nice pasta dish -- easy to execute but definitely not low-fat. Very traditional flavor mix of cream and dill. The recipe called for baked or broiled salmon -- I baked two fillets at 325 for 25 minutes. I also substituted two leeks I had hanging around the fridge in place of the onion the recipe called for. I also used a spinach linguine rather than capellini since I'd been looking to use up that half box that had been in my pantry for such a long time.

Served with a side salad dressed with a tomato-basil vinaigrette from Fine Cooking.
http://www.finecooking.com/recipes/chunky-tomato-basil-vinaigrette.aspx

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