Orecchiette with Salmon, Arugula and Artichokes

• 8 ounces orecchiette
• 1/4 cup extra-virgin olive oil
• 1 large garlic clove, minced
• 5 ounces baby arugula
• 1/2 cup drained marinated artichokes, quartered
• 1/4 cup pitted Sicilian green olives, chopped
• 2 tablespoons drained capers
• 3/4 pound roast salmon, flaked (2 loose cups)
• Salt

1. In a large pot of salted boiling water, cook the pasta until al dente.
2. Drain, reserving 1/2 cup of the cooking water.
3. In a large skillet, heat the olive oil.
4. Add the garlic and cook over high heat until fragrant, about 30 seconds.
5. Add the pasta and 1/4 cup of the cooking water and cook, stirring, for 2 minutes.
6. Add the arugula, artichokes, olives, capers and the remaining 1/4 cup of cooking water and simmer, stirring, until the pasta is coated in a creamy sauce, about 1 minute.
7. Stir in the salmon and cook just until heated through.
8. Season lightly with salt and serve.

orecchiette, extravirgin olive oil, garlic, arugula, artichokes, green olives, capers, salmon, salt

Taken from www.foodandwine.com/recipes/orecchiette-salmon-arugula-and-artichokes (may not work)