Recipe courtesy of Michael Lomonaco

Pasta Rags and Warmed Salmon

  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 appetizer portions
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1 cup fresh, ripe tomato

1/2 pound fresh salmon fillet, all skins and bones removed

6 quarts water

2 tablespoons salt

1 pound fresh pasta sheets

6 tablespoons extra virgin olive oil

1/4 cup fresh dill, chopped

Salt and ground black pepper to taste


  1. 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.;
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