Theresa Hagan shares the garlic-seasoned main dish priced at 67 cents a serving. It calls for handy pantry ingredients, including pasta and canned salmon. "I serve it with asparagus, rolls and fruit," says the Glendale, Arizona cook.
- 1 package (16 ounces) linguine
- 3 garlic cloves, minced
- 1/3 cup olive oil
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 3/4 cup chicken broth
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Cook the linguine according to package directions. Meanwhile, in a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Stir in the salmon, broth, parsley, salt and cayenne. Cook until heated through. Drain linguine; add to salmon mixture and toss to coat. Yield: 6 servings.
Originally published as Garlic Salmon Linguine in Quick Cooking May/June 2002, p59
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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