Mimmetta's Peppers, Smoked Salmon and Pasta

• 36 ounces of red, yellow or orange peppers
• 1 tablespoon olive oil
• 1 teaspoon fennel seeds
• 4 ounces smoked salmon
• 8 ounces fresh, yolkless linguine
• 18 teaspoon salt, optional
• Freshly ground black pepper

1. Bring water to boil in covered pot for linguine.
2. Wash, trim, seed and cut peppers into julienne strips 1/4-inch wide.
3. Heat oil in nonstick skillet and saute peppers until they are soft, about 15 minutes.
4. After about 5 minutes, add fennel seeds.
5. Cut smoked salmon into tiny pieces; set aside.
6. Cook pasta according to package directions.
7. When pasta is cooked, drain, reserving 1/4 cup of the cooking water.
8. Stir pasta into skillet with peppers.
9. Season pasta and peppers with salt and pepper.
10. Add reserved water one tablespoon at a time until mixture is moist.
11. Just before serving, stir in salmon.

red, olive oil, fennel seeds, salmon, linguine, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11394 (may not work)