Thursday Night Pasta

• 8 ounces hot smoked salmon
• 1 medium onion chopped finely
• 1/2 teaspoon chili flakes or more if you like
• 3 anchovy fillets minced
• 12 ounces grape tomatoes halved
• 4 cups baby arugula
• 2 tablespoons EV olive oil
• 1 pound linguine
• 1 lemon zest and juice
• 2 1/2 cups water
• 2 cups veg. stock
• 1 -2 teaspoons Blood orange Olive oil
• 6 cloves garlic sliced thin.
• 1 teaspoon kosher salt
• fresh ground pepper to taste

1. In a large (at least 12 inch) straight-sided skillet (the linguine should lay flat), heat olive oil then add chili flakes and anchovies, stirring well. Then add onion and cook until softened, about 5-7 minutes. Add garlic, cooking for an additional minute.
2. Pour water and stock into the skillet, then add pasta. Bring to a boil over high heat and cook 9 min, moving the pasta with tongs frequently, until most of the water is absorbed.
3. While the skillet is still on the heat, add tomatoes, salmon, lemon juice, and zest. Adjust seasoning to taste with salt and pepper. Cook, stirring constantly for 1 minute, or until the added ingredients are warmed.
4. To serve, top with arugula, lemon zest, and finishing olive oil

salmon, onion, chili flakes, anchovy, tomatoes, baby arugula, olive oil, linguine, lemon zest, water, stock, orange olive oil, garlic, kosher salt, fresh ground pepper

Taken from food52.com/recipes/80950-thursday-night-pasta (may not work)